salads sides

Mediterranean Veggie Sauté

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.
15m
PREP TIME
10m
COOK TIME
71
CALORIES
9
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 4 (1-cup) Servings

  • 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 sugar
  • 1/8 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1/8 teaspoon sicilian sea salt

INSTRUCTIONS

  • 1 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.
  • 2 Meanwhile, mix remaining ingredients in small bowl.
  • 3 Remove skillet from heat. Add seasoning mixture; toss gently to coat.

NUTRITION INFORMATION

(per Serving)