1 each small red, yellow, and green peppers, seeded and cut into 1/2-inch slices
3 cloves garlic, minced
1 tablespoon fresh herbs (basil, thyme, etc.)
1/2 teaspoon salt
freshly ground pepper
juice of 1/2 lemon
Heat oil in large skillet and add vegetables, cooking uncovered, and stirring occasionally for about 5 minutes. When veggies are just beginning to soften, add garlic, herbs, salt, and pepper. Continue cooking until just tender, toss with lemon juice, and serve hot, as is or over rice.