A classic combination of garden-fresh veggies, garlic and spices. This savory side dish is great on its own or as the main ingredient for other tantalizing meals.
| Prep Time: 25 minutes Makes 4 Servings | ||
| 1 tsp | olive oil | 5 mL |
| 1/2 cup | chopped onions | 125 mL |
| 2 | cloes garlic, finely minced | 2 |
| 1 cup | sliced mushrooms (~ 5 large) | 250 mL |
| 1/4 cup | red pepper flakes | 1 mL |
| 1 | medium zucchini, cubed | 1 |
| 1 | medium Japanese eggplant, cubed (or 1 small eggplant) | 1 |
| 1 | large green pepper, sliced | 1 |
| 1/4 tsp | rosemary | 1 mL |
| 1/4 tsp | basil | 1 mL |
| 2 | Roma tomatoes, diced | 2 |
| 2 tbsp | balsamic vinegar | 30 mL |
| 1/4 tsp | salt (or as desired) | 1 mL |
| 1/4 tsp | pepper | 1 mL |
1. Coat large heavy (or nonstick) skillet with cooking spray. Add oil; heat over medium heat. Add onions, garlic, mushrooms and red pepper flakes; saute, stirring often, for 3-4 minutes or until onions are softened.
2. Add zucchini, eggplant, green pepper, rosemary, and basil; saute, stirring ofter, for 5 minutes. Add tomatoes, vinegar, salt and pepper; saute for 2 minutes or until tomatoes are softened, but vegetables still hold their shape (tendercrisp). Adjust seasonings.
Per 1 cup (250 mL): 87 calories; 1 g fat (10% of calories); 0.2 g saturated fat; 0 mg cholesterol; 14 g carbohydrate; 3 g protein; 251 mg sodium; 4 g fibre.
