Summer Squash with Olive Oil and Tarragon

2 T olive oil

1 small red onion, halved lengthwise and sliced

1 medium zucchini, halved lengthwise and cut into 1/2 in. slices

1 medium yellow squash, halved lengthwise and cut into 1/2 in. slices

1 T chopped fresh tarragon

1/2 t salt

Heat oil in a large skillet over medium high heat. Add onion and cook for 3 mins. Add zucchini and squash and cook for 5 mins, or until browned and tender. Stir in tarragon and salt.

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