Italian-Style Zucchini and Chickpea Sauté

This colorful, classic Italian side dish features a saucy medley of fork-tender veggies. Look for 6- to 7-inch zucchini with a vibrant green color for best results: Large zucchini tend to have more seeds and less flavor.

1 onion, chopped (1 cup)

1 large red bell pepper, chopped (1 cup)

6 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon dried thyme

3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups)

1 15-oz. can chickpeas, rinsed and drained (1½ cups)

1 cup oil-free marinara sauce

1 tablespoon white wine vinegar

Sea salt and freshly ground black pepper, to taste

8 to 10 fresh basil leaves, chopped

Directions at forksoverknives.com

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