Ingredients

• 2 Tbsp Olive oil
• 3 Medium zucchini (summer squash), thin slices
• ½ cup Sliced onion
• ½ ea. Bell pepper, sliced
• 1 cup Cherry tomatoes – cut in half
• 2 Tsp Minced garlic
• ½ Tsp Dried rosemary or 1Tbsp. fresh rosemary or basil (or other herbs)
• ¼ Tsp Ground black pepper
• 2 Tsp Balsamic vinegar
• 1/3 c. Feta cheese, crumbled

Method:

Heat large saute pan to medium-high heat. Add olive or avocado oil. Toss in zucchini, onions and bell peppers. Cook until al dente (slightly soft). Add tomatoes and cook for a few more minutes until soft. Add 2 t. minced garlic, herbs, balsamic vinegar and feta cheese just before serving. Serve immediately. Makes a good filling option for lasagna – add tomato sauce and Italian cheeses.