Savory servings of summer squash

One of the loveliest aspects of the summer produce bounty is the near perfection of vegetables, making it possible to turn them into wonderful side dishes with little fuss.

Here is a brightly colored, simply prepared summer squash recipe that can be made in a matter of minutes, so there is no prolonged sweating over a hot stove. It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality.

Golden summer squash

This can be expanded into more of a light vegetarian main dish if served over brown rice or barley .

11/2 to 2 tablespoons extra-virgin olive oil

2 medium onions, thinly sliced

1/8 teaspoon salt (possibly more)

11/2 pounds summer squash, peeling optional, cut into ½-inch-thick slices or cubes (see note)

1 teaspoon minced or crushed garlic

Freshly ground black pepper

Toppings:

Minced fresh thyme

A handful of lightly toasted pine nuts

3 to 4 ounces crumbed feta or goat cheese

Place a large skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan.

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