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.
