Sautéed Squash with Red Bell Pepper and Chickpeas

Wanted to share a side dish vegetable medley that I've been making from time to time. Once again, Fried Mom-Brain has prevailed. I'm sure I meant to post this before, but never seemed to have gotten around to taking photos or writing the recipe. Without further ado, here's a little something to do with squash, zucchini and bell peppers. The addition of chick peas or ceci beans adds a nice shot of protein to the dish. It's perfect over or along with pasta like rotelli or egg/eggless noodles.

Sautéed Squash with Red Bell Pepper and Chickpeas

1 Tablespoon Olive Oil1 Medium Red Bell Pepper - cut into 1/4 thick by 1 inch long dice/slices 3 Garlic Cloves - minced2 Medium Zucchini - cut into 1/4 inch thick half moon slices1 Medium Yellow Squash - cut into 1/4 inch thick half moon slices1/2 Teaspoon Dried Thyme1 Tablespoon Dried Parsley1/2 Teaspoon Dried Dill1/4 Teaspoon Dried Oregano1- 14 to 16 ounce Can Chick Peas - drained and rinsed1/2 Cup Dry White Wine (Chardonnay, Pinot Gris, Sauvignon Blanc)Salt and Freshly Ground Black Pepper - to taste

Directions:

Heat the 1 tablespoon of olive oil in a large saute pan over medium-high heat, until the oil shimmers.Saute the red bell peppers until they become tender and slightly caramelized - about 8 minutes.Add in the garlic and the zucchini and squash and saute the vegetables until the squash are tender, about 5 minutes. Add in the dried seasonings and saute to bloom the herbs? flavors.Toss in the chick peas and pour in the wine. Lower heat and reduce the wine down by half its volume. Season to taste with salt and freshly ground black pepper.Serve as a side dish or over wide egg noodles or rottini pasta. If serving over pasta or noodles, a sprinkling of grated cheese is perfect!