1 zucchini, sliced
1 medium onion, chopped
1 pepper, chopped
1 clove garlic, finely minced
Handful of cherry tomatoes, halved
Heat 2 tbsp olive oil in a large skillet until very hot. Add the onions and saute until they begin to become translucent. Add the pepper and zucchini to the pan and sauté for another five minutes before adding the tomatoes and cooking for another five. Toss in the garlic and stir until fragrant, no more than 30 seconds. Stir in the pesto and serve warm or at room temperature.