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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Great summertime dish when you have fresh vegetables available. Ingredients:
1 medium onion, sliced |
1 bell pepper, chopped coarsely |
2 teaspoons garlic, minced |
2 tablespoons olive oil |
1 (14 ounce) can diced tomatoes |
1 medium eggplant, cubed |
2 medium zucchini, cubed |
2 medium squash, cubed |
salt & pepper |
1/3 cup black olives, chopped |
1/2 teaspoon oregano |
2 tablespoons fresh basil, chopped |
Directions:
1. Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
2. Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
3. Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.
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