Sautéed Zucchini, Peppers and Tomatoes

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  • 1 lb. (about 2 medium) zucchini
  • 2 yellow bell peppers
  • 1 pint grape tomatoes
  • 2 cloves garlic
  • Coarse salt and ground pepper
  • Olive oil


  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, 1 pint grape tomatoes, and 2 smashed garlic cloves; season with coarse salt and ground pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
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