2 Tablespoons olive oil
3-4 cups summer squash, cut into ¾ inch pieces
1/2 cup diced, sweet onion
1 leek, chopped
2 Hungarian Hot waxed peppers,   or Cayenne diced, or mild peppers
3 Tablespoons honey
Salt and cayenne to taste

Heat oil in skillet; add squash, onions, leeks, and peppers, and sauté until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste. Turn off heat, cover, and let stand 3-4 minutes. Makes 4 servings. Asparagus to Zucchini