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.
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