Pan Roasted Vegetables & Beans

3 Tbs olive oil
20oz baby bella mushrooms, quartered
salt and black pepper
2 zucchini, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 15.5oz can pinto beans, rinsed and drained
1/4 tsp crushed red pepper

1) Heat 1 Tbs of the oil in a large skillet over high heat. Add the mushrooms and 1/4 tsp salt and cook, stirring occasionally, until some liquid is released, 5 to 7 minutes. Transfer the mushrooms and liquid to a medium bowl; reserve the skillet.
2) Add 1 Tbs of the remaining oil to the skillet. Add the zucchini and 1/4 tsp salt and cook, tossing once, until brown and crisp-tender, 3 to 4 minutes. Transfer to the bowl with the mushrooms; reserve the skillet.
3) Add the remaining Tbs of oil to the skillet. Add the onion, reduce heat to medium-high, and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds.
4) Add the beans, crushed red pepper, mushrooms, zucchini, 1/2 tsp salt and 1/4 black pepper to the skillet and cook, stirring, until the beans are warm, 1 to 2 minutes.

Review: This was tasty, but not very filling. I have a lot of food, but am still hungry. Argh. This is a great side dish - not a main dish.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-vegetables-beans