When our gardens were busy producing an abundance of zuccinni & tomatoes one summer we developed this recipe as a side dish to our fritattas. It was so well recieved we continued to serve it year round as Californians are always blessed with fresh vegetables in our markets
Chop all vegetables in 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.