In large saucepan, over medium heat, sauté zucchini, mushrooms, carrots, onion and peppers in 2 tablespoons oil until tender-crisp, about 3 to 4 minutes.
Remove from skillet to serving bowl. In same skillet, combine remaining oil, vinegar, sun-dried tomatoes (drained) and seasonings.
Heat to a boil; reduce heat to low.
Simmer for 2 minutes.
Remove from heat and toss with hot cooked vegetables.
