Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for about 3 minutes, or until the onions start to become translucent.
Add the sliced zucchini, red bell pepper, and yellow bell pepper to the skillet. Stir to combine.
Season the vegetables with salt, black pepper, garlic powder, and smoked paprika. Stir well to ensure the spices are evenly distributed.
Continue to sauté the vegetables for about 7-10 minutes, stirring occasionally, until they are tender and slightly caramelized.
Once the vegetables are done, remove the skillet from the heat and transfer the vegetables to a serving dish.
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Garnish with fresh parsley before serving.
Variations & Tips
To add a bit of heat, consider tossing in some diced jalapeños or a pinch of red pepper flakes. If you want to make this a more substantial dish, you can add some cooked andouille sausage or grilled shrimp. For a vegan twist, sprinkle nutritional yeast on top for a cheesy flavor without the dairy. You can also vary the vegetables based on what’s in season or available in your fridge—try adding mushrooms or asparagus for a different flavor profile.
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