| | Directions | | Heat oil in large skillet over medium heat until hot. Add garlic, cook 30 seconds. Increase heat to high, add zucchini and bell pepper. Cook and stir 2-3 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt and pepper; cook 1-2 minutes or until thoroughly heated. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1 zucchini, sliced (small) |
| - | | 1 yellow bell pepper, cut into large pieces |
| - | | 2 tomatoes, chopped (large) |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon coarse ground black pepper |
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