Cut the Red Bell Pepper (1), Zucchini (2), and Yellow Squash (2) into 1-inch pieces. Dice the Yellow Onion (1).
Mince the Garlic (3 clove). Prepare the Fresh Thyme (1 tablespoon) and Fresh Rosemary (1 teaspoon). Combine the herbs together with the garlic.
In a large skillet, heat the Olive Oil (1 tablespoon) over medium heat. Add onions and sauté 2 to 3 minutes until softened and slightly translucent.
Add the red bell pepper and continue cooking another 2 to 3 minutes.
Add the zucchini, squash and Kosher Salt (1/2 teaspoon). Stir to combine and place a tight fitting lid on the pan. Cook 5 to 7 minutes, stirring occasionally until vegetables have softened slightly.
Open and add the Cherry Tomato (1), garlic/herb mixture, Crushed Red Pepper Flakes (1/8 teaspoon), and Dried Basil (1 teaspoon), and stir to blend. Cook an additional 8 to 10 minutes with the lid on the pan, stirring occasionally.
Zest the Lemon (1) and prepare the Fresh Basil (1/4 cup).
Toss with lemon zest and fresh basil.