I love to cook! Seriously love to cook. I love to feed people, I love mixing up ingredients. One of my favorite things is to pull out everything in the fridge and just mix stuff together - usually its yum. Once in a while...... we'll leave that out.  The other day I opened the fridge and just grabbed what was in there -

We had zucchini, mini peppers, and chives - the chives needed to be used asap, so this dish was born. What is great about it - is its versatility. It worked well in the GF pasta, and I had leftovers with chicken. You can add it to anything - my favorite kind of dish - ok don't add it to desserts.

First step was to chop the onions - you can sub this for leeks if you prefer something low GI (we can talk about that another time)

I only added one tablespoon of olive oil to the whole dish. I let them cook for a couple of minutes, gave them a stir, and then added the garlic 

If you are in my family - we have an obsession with garlic, so I added lots, but a couple cloves should do the trick. 

The mini peppers were next - I just sliced them in rings and threw them in too

At this point I let the mixture sauté for about 5-7 minutes, because the peppers need more time. I then added the zucchini and the mushrooms (baby Bella - my favorite), but if you dont like mushrooms you can skip them. 

Id like to give you an exact cooking time - but I wasn't paying too much attention at this point. I did cover the pan so that the water from the veggies would release and then I wouldn't have to add more oil to the cooking. Then I uncovered it and cooked for another 5 minutes. 

I added salt, pepper and chopped up chives. 

So pretty and colorful! and YUM!!!

Ingredients

1 Yellow onion or leek - chopped

3 cloves garlic - diced

7 baby peppers sliced into rings (you can sub for regular peppers and dice them)

1 lb of baby Bella mushrooms sliced

1 medium -large zucchini diced

10 sprigs of chives - chopped using kitchen shears)

Salt and pepper to taste