Recipe information
Yield
Serves 4
Ingredients
1 pound zucchini (about 2 medium)
2 yellow bell peppers, ribs and seeds removed
2 tablespoons olive oil
1 pint grape tomatoes
2 garlic cloves, smashed
Coarse salt and fresh ground pepper
Preparation
Step 1
Quarter the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Cut the peppers into 3/4-inch squares.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until the vegetables are crisp-tender, 6 to 8 minutes.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
