Add 2 tbsp of olive oil to a large saute pan. Add the bags of frozen Pepper-Stir Fry to the saute pan and heat on medium. Stir occasionally.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

• We also used two frozen 14.4 wt oz bags of Birds Eye Pepper Stir-Fry, which contains sliced green, red and yellow peppers, and white onions (Nothing Artificial. No Preservatives. Kosher Certified).

Cut the zucchinis in half, longways, and slice them into semicircles.

Then drain the brine from the jar of olives. Turn the saute pan up to a high heat and add the zucchini slices, olives, and pesto. Stir or mix all ingredients together.

• We used one 6 wt oz jar of Giant's brand of Pitted Kalamata Olives.

• We also used 2 tbsp of Classico Signature Recipes Traditional Basil Pesto Sauce & Spread from the 8.1 wt oz jar (Gluten Free).

Cook for 5 minutes and then add the pasta sauce. Stir the pasta sauce into the vegetable medley and turn the heat down to a medium-low to warm the sauce. Stir occasionally.

• We used one 26 wt oz jar of Nature's Promise Organic Garden Vegetable Pasta Sauce (USDA Organic. Gluten Free. Excellent Source of Vitamin C).

Slice the baguette to a desired size and optionally toast the baguette pieces to serve on the side of the vegetable medley and sauce. We used our broiler and turned it on low and broiled our baguette slices for 3 to 5 minutes. A toaster oven may also be used to toast the bread, or bake the bread in the oven instead. Optionally top with a sprinkle of your favorite cheese.

• We used the 10 wt oz package of The Cheesecake Factory At Home Famous Brown Bread 2 Wheat Mini Baguettes (No Artificial Preservatives or Flavors).