Vegetables Glazed with Balsamic Vinegar

• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1/4-inch-wide strips
• 1 yellow bell pepper, cut into 1/4-inch-wide strips
• 1 small onion, thinly sliced
• 2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
• 2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
• 2 tablespoons balsamic vinegar

1. Heat oil in heavy large nonstick skillet over medium-high heat.
2. Add peppers and onion.
3. Saute until beginning to soften, about 4 minutes.
4. Add zucchini and yellow squash and saute until tender, about 8 minutes.
5. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes.
6. Season to taste with salt and pepper.
7. Transfer to platter and serve.

olive oil, red bell pepper, yellow bell pepper, onion, zucchini, yellow summer, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/vegetables-glazed-with-balsamic-vinegar-1270 (may not work)