When our gardens were busy producing an abundance of zucchini & tomatoes one summer we developed this recipe as a side dish to our fritattas. It was so well received we continued to serve it year round as Californians are always blessed with fresh vegetables in our markets.
Chop all vegetables into cubes to roughly the same size. Sprinkle with seasonings. Sautee all (holding back tomatoes) in olive oil just until crisp tender. Add tomatoes cooking just until soft.
Pour into serving plate & sprinkle feta cheese over vegetables. Serve immediately.