Sauteed Vegetables and Lentil Salad

By michaelmeiner

Ingredients

• 1 Asian eggplant unpeeled or small Italian eggplant peeled -- cut into 3/4" dice
• 1 medium yellow squash with skin -- cut into 1/2" dice
• 1 medium zucchini, with skin -- cut into 1/2" dice
• 1 box mushrooms -- sliced
• 1/2 red onion -- cut into 1/4" dice
• 1 red bell pepper -- cut into 1/4" dice
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 1 ounce packet Good Seasons Italian Dressing Mix
• 1 15 ounce can lentils -- drained
• 1 15 ounce can chickpeas -- drained

Details

Servings 8

Preparation

Step 1

Place all the diced vegetables in a large bowl. Pour the balsamic vinegar, olive oil, and seasoning packet into a jar and shake to combine. Pour over vegetables.

Over medium heat in a large skilled add the vegetables and dressing and saute until shiny and softened, 5-6 minutes. Remove from heat. Add lentils and chickpeas. Season with salt and pepper.

Serve warm or room temperature.