• 1 tablespoon vegetable oil
• 2 cups chopped zucchini
• 2 cups chopped green or red bell peppers (about 2 large or 4 small peppers)
• 1 cup chopped onion (1 medium onion)
• 2 teaspoons soy sauce
• 1/2 teaspoon garlic powder

1. Heat the oil in a large skillet. Add the chopped zucchini, peppers and onions to the skillet.

2. Cook over medium high heat until the veggies are lightly brown, about 4 to 6 minutes. Stir a few times while cooking.

3. Season vegetables with soy sauce and garlic powder. Stir and cook for 2 minutes.

Refrigerate leftovers within 2 hours.

Photo and recipe adapted from Nutrition Matters.