Sautéed vegetables with feta cheese

Nothing could be quicker or easier than this vegetable medley. Substitute whatever vegetables you have on hand. This is a great side dish for roasted chicken or grilled meats.

  
    Recipe serves
    Active time
    Total time
  
    4 people
    15m
    15m

  
    Special equipment needed
  
    Large skillet

  
    Ingredients
  
    1 tablespoon vegetable oil
  
    1/2 - 1 red or green bell pepper, slivered into 3 x 1/2 x 1/4" pieces
  
    1 onion, slivered into 3 x 1/2 x 1/4" pieces
  
    1 zucchini, slivered into 3 x 1/2 x 1/4" pieces
  
    1 teaspoon balsamic vinegar or Worcestershire sauce
  
    1/4 teaspoon dried oregano
  
    1/4 – 1/2 cup feta cheese
  
    salt, pepper

  
    Variations
  
    • Substitute fresh cilantro or parsley for dried oregano.
  
    • Use white balsamic vinegar, soy sauce, or steak sauce instead of dark balsamic vinegar.
  
    • Substitute different vegetables, such as summer squash or green beans.

  
    Storage
  
    • Cover and refrigerate for 3 – 4 days.

  
    Instructions
  
    • Add the vegetable oil, bell peppers, and onions to the skillet. Sauté over medium-high heat until crisp tender, about 5 minutes.
  
    • Add the zucchini, balsamic vinegar, and oregano. Cook until the zucchini is just tender, about 5 more minutes.
  
    • Add the feta cheese. Season with salt and pepper.

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