Sauté of Tomatoes, Red Peppers, and Zucchini from The Cooking of South West France by Paula Wolfert

Ingredients

• 1 cup coarsely chopped onions
• ½ teaspoon finely minced fresh garlic
• 2 red bell peppers
• 6 tablespoons unsalted butter
• Salt
• freshly ground pepper
• 3 large red-ripe tomatoes, peeled, seeded, and cut into 1-inch chunks
• 2 small firm zucchini, cut into ¾-inch chunks
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh basil
• piment d’Espelette or other moderately hot red pepper powder