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
67
CALORIES
9
INGREDIENTS
Servings: 4 (1-cup)
Ingredients
- 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
- 1 1/2 teaspoons McCormick Gourmet™ Organic Oregano Leaves
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Sea Salt Grinder, 2.12 oz
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.
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