Sautéed Zucchini, Peppers & Tomatoes

Such a fresh, vibrant little side dish. Yum yum yum. One eggplant short of a ratatouille but delicious none the less. I found that the ingredient amounts below were enough for Jerms and I to have a large serving each, so just double, triple, or more for a larger crowd. I definitely wouldn't recommend making this in advance, because it will most likely get soggy while waiting in the refrigerator. In fact, you'll want to serve it fresh and piping hot from the pan - just like a stir fry so that it doesn't go all gooby on you.  I served this dish as a side to some delicious pork chops and a baby spinach salad. The first dish I've cooked on the stove in 6 weeks... that's not bad! Bon appétit :)   

Ingredients
1 medium zucchini
1 yellow bell pepper
1 tablespoon olive oil
1/2 pint grape tomatoes
1/2 small red pepper

2 cloves garlic, smashed

handful of toasted cashews
Coarse salt and ground pepper

Directions
1. Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares. Lightly toast cashews until fragrant in toaster oven or in a small frying pan.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened. Next add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

- recipe cred: adapted from Everyday Food