Sunny Skillet Medley: Sautéed Peppers and Zucchini Delight Ingredients: - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish (optional) Instructions: 1. Heat the olive oil in a large skillet over medium heat. 2. Add the chopped onion and sauté for about 3-4 minutes until translucent. 3. Stir in the minced garlic and cook for an additional 1 minute until fragrant. 4. Add the sliced bell peppers and zucchini to the skillet. Season with oregano, salt, black pepper, and red pepper flakes if using. 5. Cook, stirring occasionally, for about 8-10 minutes or until the vegetables are tender but still vibrant and slightly crisp. 6. Taste and adjust seasonings if necessary. Remove from heat. 7. Serve hot, garnished with fresh basil leaves if desired. Nutrition (per serving, serves 4): - Calories: 140 - Protein: 2g - Fat: 7g - Carbohydrates: 18g - Fiber: 4g - Sugar: 5g - Sodium: 300mg - Vitamin A: 40% DV - Vitamin C: 120% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your lovely and colorful Sunny Skillet Medley!