1 pound of zucchini (2–3 medium squash)
1 pound of yellow squash (2–3 medium squash)
8 ounces carrot (1–2 medium carrots)
8 ounces red bell pepper (chose one large thick-walled red bell pepper)
2–4 ounces red onion (about one quarter of an onion)
12 tablespoons butter (1 1/2 sticks), divided
1 teaspoon kosher salt
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