Mediterranean Vegetables

By Joan_Z

Serve with Polenta Cakes - see separate recipe under "Vegetables"

Ingredients

• 2 Tbsp. olive oil
• 1 each: Red, Green & Yellow bell peppers - halved & seeded.
• 1 small zucchini - cubed
• 1 small eggplant - cubed
• 2/3 cup sun-dried tomatoes - cubed
• 4 cloves garlic - peeled & crushed
• 2 Tbsp. canned chopped tomatoes - strained
• 1/4 cup bottled dressing (your choice)
• 2 Tbsp. butter
• Mint Leaves for garnish

Preparation

Step 1

Brush 1 Tbsp oil on peppers and place, skin side up, under a hot grill until blacked. Seal in a plastic bag for 5 minutes; peel off skin and discard skin. Dice.

Heat 1 Tbsp. oil in a skillet for 30 seconds. Add peppers, zucchini, eggplant, sun-dried tomatoes, and garlic. Cook over medium for about 10 minutes or until tender. Add canned tomatoes and dressing. Season with salt and pepper.

Serve on top of polenta cases and top with extra dressing (if desired) and mint flakes.