SUMMER SQUASH WITH VINAIGRETTE

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2 yellow squash, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1/2 small red onion, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried basil leaves
Dash of garlic powder
Salt and pepper to taste
3/4 cup toasted pecans

Arrange yellow squash and zucchini on a microwave-safe platter. Cover with plastic wrap. Microwave on HIGH (100% power) for 4 minutes. Sprinkle onion over squash; microwave an additional 30 seconds. Combine remaining ingredients; mix well. Spoon over squash. Sprinkle with pecans. Serve hot or chilled. YIELD: 4 servings.