1 medium yellow squash, sliced into thin ribbons

1 medium zucchini, sliced into thin ribbons

2 cups coarsely chopped seeded tomatoes

2 tablespoons grated Parmesan cheese

1 tablespoon butter

1 tablespoon lemon juice

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1. Heat 1 1/2 tablespoons of the oil in large skillet on medium heat. Add carrot and onion; cook and stir 2 minutes. Add garlic, basil, oregano, tarragon and red pepper; cook and stir 1 minute. Add yellow squash and zucchini; cook and stir 1 minute. Add tomatoes; cook and stir 1 minute. Remove from heat.

2. Stir in Parmesan cheese, remaining 1 1/2 tablespoons oil, butter, lemon juice and sea salt; toss gently. Serve with additional Parmesan cheese, if desired.