Ingredients
Scale
- 1 cup cherry tomatoes
- 1 cup bell peppers (red and yellow, chopped)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups zucchini, sliced
- 1 cup yellow squash, sliced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil for garnish
- Juice of 1 lemon
Instructions
- Gather all fresh ingredients at your local market.
- Chop the garlic and prepare the vegetables—dice the onions and chop the bell peppers.
- In a skillet over medium heat, add olive oil. Sauté onion and garlic until soft.
- Add bell peppers, zucchini, and yellow squash to the skillet; sauté until tender.
- Season with oregano, thyme, salt, and pepper. Sprinkle fresh lemon juice over the medley and garnish with basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Can be paired with grilled chicken, fish, or served as a light lunch.
- Perfect for meal prep as it reheat well with stunning flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegetarian
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg