2 tablespoons canola oil
2 medium zucchini
1 sweet red pepper
1 green bell pepper
1 yellow pepper
1/2 tsp. salt
4 sage leaves, cut into thin strips
1 garlic clove; minced
Pepper to taste

Cut all of the vegetable into julienne strips. In a large skillet heat oil, saute zucchini and peppers until tender stirring occasionally, with lid on for about 5-8 minutes. Add garlic and sage; continue to cook until crisp tender. Do not allow garlic to scorch. 4-6 servings