Wash and chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Mince garlic cloves. Set aside.

Place a wok or large skillet over medium-high heat and add 2 tablespoons of olive oil. Allow oil to warm up before adding ingredients.

Add minced garlic and sliced red onion to the hot oil. Sauté for 2 minutes until fragrant and slightly translucent.

Add bell peppers and zucchini to the skillet. Stir-fry for 7-8 minutes until vegetables are tender but still crisp.

Stir in cherry tomatoes, dried oregano, salt, and black pepper. Cook for an additional 3 minutes until tomatoes slightly burst and flavors meld.

Remove from heat and stir in fresh basil leaves. Drizzle with remaining 1 tablespoon of olive oil for shine.