Under 30 Minutes
Sauteed Zucchini, Peppers, and Tomatoes
This dish is quick to prepare, but you can reduce the time even more by cutting the vegetables a day ahead; refrigerate in an airtight container, and proceed when the rest of the meal is almost ready.
- 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.