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.

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Sauteed Zucchini, Peppers, and Tomatoes

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


  1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.

  2. 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.


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