Wash and slice squash and zucchini into medallions; Slice purple onion into half moons; Slice lemons, discard ends; Chop garlic
Place all of the above into a large bowl.
Add herb and spice blend and a few dashed of olive oil.
Mix well and set aside for about 20 minutes, stirring a few times.
Chop bacon into 1-inch pieces.
Place chopped bacon into a cold saute pan and turn the heat to medium.
When the bacon becomes crispy and has rendered its fat, remove it from the pan and set aside on paper towels to drain, leaving the bacon grease in the pan.
Increase the heat to high and add the vegetables to the bacon grease with a slotted spoon so as not to include any of the liquid that has accumulated in the bowl. (see Notes)
Allow the vegetables to start to brown slightly on the edges before you shake or stir.
Once the zucchini and squash start to show color, shake the pan back and forth and stir occasionally,
Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization of the squashes and onions to occur and still be a little firm.
After about 10 minutes, remove the pan from heat and crumble the crisp bacon pieces onto the vegetables.