 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
âThis colorful blend, combining the best of harvest veggies, is a favorite in my house,â shares Edie DeSpain of Logan, Utah. âI serve it with plenty of crusty bread and hot linguine or fettuccine noodles.â Ingredients:
1 cup cubed eggplant |
1/4 teaspoon salt |
1/2 cup chopped onion |
1/2 medium green pepper, diced |
1 garlic clove, minced |
1 tablespoon canola oil |
3/4 cup diced zucchini |
3/4 cup diced yellow summer squash |
1 tablespoon minced fresh parsley |
1 teaspoon minced fresh oregano |
1/2 teaspoon dill weed |
1/8 teaspoon pepper |
1 medium tomato, chopped |
2 tablespoons grated parmesan cheese |
hot cooked pasta, optional |
Directions:
1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
3. Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired. Yield: 2 servings.
|
|