Striped Bell Peppers with Zucchini, Tomatoes and Goat Cheese

Peppers, zucchinis, tomatoes and garlic are a classic flavorful combination. I added sun-dried tomatoes for extra intensity. For additional contrast in texture, I sliced some vegetables and spiralized others.

Servings: 6 | Prep time: 15 min | Cook time: 15 min

INGREDIENTS

1 tablespoon olive oil
3 striped bell peppers, seeded and cut into thin strips (or use any sweet bell pepper)
1 pint grape tomatoes, halved
2 ounces sun-dried tomatoes, chopped
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 small zucchini, spiralized
2 ounces goat cheese, crumbled (optional)

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. Add the peppers and the grape tomatoes to the skillet and sauté for about 5-6 minutes. Add the sun-dried tomatoes. Add the garlic, salt and pepper and continue to sauté for several minutes.

Next, add the spiralized zucchini to the peppers and tomatoes. Continue to sauté for an additional 3 to 4 minutes.

If desired, add the crumbled goat cheese. Mix together, remove from heat and serve.