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Sweet red peppers, onion and zucchini are quickly cooked in a very hot skillet and simply tossed with a mixture of olive oil, sweet balsamic vinegar and Greek herbs. Photo credit: Amy Johnson from She Wears Many Hats.
2 medium zucchini, cut in eighths lengthwise, then halved crosswise (about 3 inches long)
1 medium yellow onion, cut into 1/4-inch wide strips
1 small red bell pepper, cut into 1/4-inch wide strips
2 teaspoons McCormick Gourmet™ Greek Seasoning
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon McCormick Gourmet™ Garlic Salt
1/4 teaspoon sugar
Heat large nonstick skillet sprayed with no stick cooking spray on medium-high heat until hot. Add zucchini, onion and bell pepper; cook and stir 6 minutes or until browned on edges.
Meanwhile, mix remaining ingredients in small bowl.
Remove skillet from heat. Add seasoning mixture; toss gently to coat.
(Amount per serving)