Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients

• 2 zucchini, chopped (about 2 cups)

• 1 red onion, sliced into half rings (about 1 cup)

• 1 carrot, grated into strips (about 1 cup)

• 1 red bell pepper, cut into strips (about 1 cup)

• 1 yellow bell pepper, cut into strips (about 1 cup)

• 3 cloves garlic, finely chopped

• Salt, to taste

• Paprika, to taste

• Garlic powder, to taste

• 2 tbsp olive oil (or oil of choice)

• Optional: fresh herbs (parsley, thyme, or basil) for garnish

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Instructions

1. Prep the vegetables: Wash and prepare all vegetables as described above. Keep them in separate bowls for easy cooking.

2. Heat the pan: In a large skillet or wok, heat the olive oil over medium heat.

3. Sauté garlic and onions: Add chopped garlic and red onion. Sauté for about 2 minutes until fragrant and slightly softened.

4. Add bell peppers and carrots: Toss in the red and yellow bell peppers along with the shredded carrot. Cook for about 3-4 minutes, stirring occasionally.

5. Add zucchini: Stir in the chopped zucchini. Sauté for another 5-6 minutes or until all vegetables are tender-crisp.

6. Season: Sprinkle with salt, paprika, and garlic powder to taste. Stir well to coat all the veggies evenly.

7. Serve: Remove from heat. Taste and adjust seasoning if needed. Garnish with fresh herbs if desired.

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Serving Suggestions

• Serve warm as a side dish.

• Use it as a filling for wraps or pita pockets.

• Toss into cooked quinoa or rice for a hearty bowl.

• Mix with pasta and a drizzle of olive oil or pesto.

Would you like a printable version or image layout like the salsas you shared earlier?