1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.