Sauteed Vegetables

2 small  zucchini                       2 small summer squash              10 cherry tomatoes

olive oil                          sea salt

Slice squashes in half and slice each half on the angle, about 1/4" thick. Cut cherry tomatoes in half.Heat olive oil is a large skillet and sprinkle sea salt on the oil. Place single layer of squash inheated pan; let sit until color brightens - about 2 minutes. Turn and continue cooking for 1-2 more minutes. Remove to serving dish and cover to keep warm. Place another layer of squashes in pan, adding more oil and salt as needed and repeat process until all squash is cooked and layed on serving dish.  Place tomatoes in pan and saute for about 30 seconds. Place on top of squashes and serve.