Heat enough oil to cover the bottom of a large saute pan.

Add squash, onion, and bell pepper with a pinch of salt and pepper. Saute on high heat for 30 seconds. Cut heat down to medium.

After a couple minutes when the veggies are almost fully cooked, add red wine vinegar and crank heat to full blast. Cook briefly until nearly evaporated.

Turn heat down to medium and add pesto. Toss. Heat briefly until pesto fully heated.

Variations; Parsley, mint, oregano, chives, cilantro, scallions, ginger, honey, lime, crushed pepper flakes, chili powder, serrano, ancho chile, chipotle, bacon, pancetta, prosciutto, orange zest, fennel, fennel seed, shallots, jalapeños, paprika, habanero, tamarind, pearl onion, Vidalia onion, capers, thyme, tomatoes, coriander seed, cayenne, parmesean, romano, gruyere, mozzarella, parmigiano reggiano, pecorino, green beans, peppercorn melange, cannellini beans, arugula, spinach, artichoke, fava beans, cauliflower, feta, goat cheese, eggplant, leeks, kale, white pepper, sage, new potatoes, corn, sweet potatoes, carrots, tomato sauce, sherry, balsamic, sun dried tomatoes, almond, chickpeas, peas, roasted bell peppers, roasted garlic or tomatoes, broccoli rabe, vegetable stock, compound butters, rosemary, quinoa,