Diced Veggie Sauté

This recipe comes to you courtesy of / inspired by Betsey Upham's dish served at the Quimby Colony. The key to this dish is veggies that are cut into miniature cubes. (p.s. I haven't been posting many recipes lately. I've had bigger fish to fry!)

1 T olive oil
1 T marsala
1/2 T chopped basil
1 T chopped dill
1/2 T chopped oregano
2 chopped garlic cloves
1 diced red bell pepper
1 diced zucchini
1/4 c diced cremini mushrooms
1 diced red onion
1/2 tsp salt

In a large cast iron skillet, heat the olive oil over a medium high flame. Add garlic and onions until slightly caramelized. Add remaining ingredients and sauté for 10 minutes uncovered. Simmer covered for 10 minutes. Voila.