Zucchini & Chickpea Sauté

With the high heat lately, I definitely don’t feel like cooking. But I’m trying quick meals with no, or very little, cooking. Also, I have an abundance of zucchini now, so I tried this easy Mediterranean-inspired zucchini dish.

Ingredients:

• 2 tsps. olive oil

• 1 large or 2 small zucchini, sliced

• 1 bell pepper (any color), cut into strips

• ½ cup sliced red onion

• 2 cups grape tomatoes, cut in halves

• 1 can chickpeas, rinsed and drained

• 2 cloves garlic

• 2/3 cups artichoke hearts (if marinated in oil, rinse off the oil, and pat dry)

• 6 olives, pitted and sliced

• 2 tbls. fresh basil

• Pinch of salt and fresh ground pepper

• Optional - ¼ cup crumbled feta cheese

Directions:

• Heat oil in non-stick skillet over medium-high heat.

• Sauté zucchini, pepper, and onion, until golden, about 6 minutes.

• Add tomatoes, chickpeas, and garlic. Cook stirring several times, until tomatoes soften, about 2 minutes.

• Mix in artichoke hearts and olives.

• Season with salt and pepper.

• Sprinkle with basil and feta cheese, if using.

Serve warm with bread or crackers, or as a side dish.