1Rinse all veggies and cut squash into quarters lengthwise. Then slice into 1/4" pieces- on an angle, up the length of each piece.
2Snap ends off green beans and cut on angles into 1/2" pieces.
Chop tomatoes into large dice or quarter cherry tomatoes.
Thinly slice the whites of the green onions.
Mince garlic or use a microplane
3Heat a large heavy skillet over medium high heat.
Add olive oil, onion and garlic, stirring for 30-60 seconds, then add green beans. Cook stirring occasionally for 1 minute, then add remaining vegetables. Continue cooking 2-3 minutes.
Sprinkle with Thyme, salt and pepper.
Continue cooking an additional 1-2 minutes.
Do not overcook, the squash should retain it's form and not be mushy.