Serve this colorful medley of vegetables cooked in skillet - perfect side dish for a holiday.
For 12 servings, use 2 tablespoons olive oil, 3/4 cup onion wedges, 3 cloves garlic, 8 cups squash, 1 tablespoon fresh or 3/4 teaspoon dried marjoram leaves, 1/4 teaspoon salt, 1/4 teaspoon pepper and 2 1/4 cups cherry tomato halves. Prepare in Dutch oven.
You can replace part of the 5 cups of squash with yellow bell peppers, cut into 1-inch pieces.
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