Cut 1 1/2 pounds zucchini (about 6 medium) into thin strips, each about 1/4 x 3 inches; you should have approximately 6 cups. Also, remove stems and seeds from 2 medium green or red bell peppers; cut in strips as for zucchini.

Heat 2 tablespoons olive or salad oil in a 10-inch frying pan over medium heat; add zucchini and peppers and stir until evenly coated. Cover and cook, stirring occasionally, for 5-7 minutes, or until tender-crisp when pierced.

Remove pan from heat and stir in 1/2 cup halved ripe olives and 1/2 cup sliced green onions (including part of green tops), 1 teaspoon garlic salt, and 1/2 teaspoon pepper; turn into a bowl.

For the salad dressing, combine 3 tablespoons capers, 3 tablespoons white wine vinegar, 1/4 cup salad oil, 1/2 teaspoon oregano leaves and 1/2 teaspoon sugar. Add to zucchini mixture and mix lightly to coat. Cover and chill 3 to 6 hours before serving. Makes about 6 servings.