Sauteed Vegetables with Herbs

Sauteed Vegetables with Herbs

Sauteed Vegetables with Herbs


6 servings

2 zucchini squash           
2 yellow crookneck squash       
2 red bell peppers           
¼ cup olive oil           
Salt and pepper
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 Tbsp rice wine vinegar



Rinse the vegetables and dry on paper towels. Cut the squashes into 1" chunks. Cut the bell peppers in half, remove the seeds and membranes and cut into large pieces.

In a large, open pan, heat the olive oil and add the vegetables. Stir to coat them with oil and let them sauté until they are crisp-tender and brightened in color, stirring frequently.

Add the herbs and vinegar, mixing them into the vegetables; taste for seasoning, and add salt and pepper accordingly.