Zucchini Stick Salad - cooking recipe

Ingredients

1 1/2 lb. zucchini (about 6 medium)
2 medium bell peppers (red or green)
2 Tbsp. olive oil
1/2 c. ripe olives, halved
1/2 c. green onions, sliced
1/2 tsp. pepper
1 tsp. garlic salt
3 Tbsp. white wine vinegar
3 Tbsp. capers (optional)
1/4 c. olive oil
1/2 tsp. sugar
1/2 tsp. oregano

Preparation

Slice zucchini and peppers into thin strips.
Heat oil in frying pan; stir in zucchini and peppers to coat evenly.
Cover and cook about 10 minutes, stirring occasionally until tender-crisp when pierced.
Do not overcook.
Remove from heat and stir in olives and green onions, 1 teaspoon garlic salt and pepper.
Turn into bowl.