Summer Squash Medley

I find summer squash to be pretty boring but it's so plentiful that I decided to come up with a way to make it flavorful while still keeping it healthy.  I buy a mixture of whatever summer squashes are available and always choose the smaller ones over the larger.  This saute only took a few minutes and the results were tasty and definitely not boring!

5-6 smallish yellow squash, zucchini, etc., cut into cubes
1/2 pint cherry or grape tomatoes, cut in half
1/2 medium sweet onion, diced
1 clove garlic, minced
2-3 T. olive oil
Salt to taste*
2 T. fresh Italian parsley, chopped
1 T. fresh Tarragon, chopped finely
1/2 lemon, juiced

In a heavy skillet or Dutch oven, heat olive oil over medium high heat.  Add the onions and squash and saute about 5 minutes.  Add the garlic clove and tomatoes and continue cooking another minute or two.  Season with salt.  Turn off heat and add the parsley, tarragon, and fresh lemon juice. 

*So why do I never give amounts for salt?  Mainly because I always use Kosher salt, which is coarse.  Regular table salt, like Morton's, is very fine and a single teaspoon contains more salt than over a tablespoon of Kosher or other coarse salt.  The only time I use table salt is in baking.