This recipe is another winner from The New Vegetarian Cooking for Everyone.  Can you tell I LOVE this cookbook?! This dish is simple, fast, and, oh yeah, cheesy. I work with a limited skillet size (someday when I actually clean up around here I will post a photo of my kitchen so you can get a sense of just how limited in size the whole production is), so I had to cook the squash in batches.  This meant adding more oil, which creates a tradeoff: I feel less healthy, but the squash gets more browned and delicious.

The original recipe calls for sherry or aged red wine vinegar, but I substituted balsamic with no problems.  Use whatever you prefer.

Full recipe follows, but first, some photos. I knew I had to make this recipe, when I found the specific variety of cherry tomatoes recommended by the recipe (Sun Golds) at my local farmers market)!

So pretty, they got their own picture.

First, slice the squash.

Pan fry the squash in oil.  (I used olive oil.)  Feel free to remove pieces as they cook through, adding new slices as you go.

Last, drizzle the squash with vinegar, add halved cherry tomatoes and feta cheese, and enjoy!

Pan-Fried Squash with Vinegar, Tomatoes, and Feta, adapted from The New Vegetarian Cooking for Everyone

1 pound squash
2-3 tablespoons olive oil (more as needed)
1 clove garlic, peeled and slivered
2-3 teaspoons balsamic vinegar (original recipe calls for aged sherry vinegar or aged red wine vinegar)
Basil leaves, slivered
Handful of Sun Gold cherry tomatoes, halved (original recipe suggests yellow currants or  Jaune Flamme varieties as well)
Salt and pepper to taste
Feta cheese

Slice the squash into rounds less than 3/4 inch thick.

Heat the oil with garlic until the garlic turns golden. Add the squash and sauté until lightly browned. Removed squash as they finish cooking and add more oil as needed.

Season with salt and pepper. Sprinkle with vinegar, tossing gently to distribute. Add basil, tomatoes, and cheese.