Sauteed Zucchini, Peppers, and Tomatoes
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
- Total Time:
Source: Everyday Food, September 2005
- 1 pound (about 2 medium) zucchini
- 2 yellow bell peppers
- 2 tablespoons olive oil
- 1 pint grape tomatoes
- 2 cloves garlic, smashed
- Coarse salt and ground pepper
Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.