- 4
0/5
(0 Votes)
Ingredients
- 1/3 cup olive oil
- 1 yellow bell pepper cored, seeded, and coarsely chopped
- 5 scallions cut 1/2" pieces
- 1 small eggplant peeled, and cut into 3/4" chunks
- 1 medium zucchini thinly sliced
- 2 cups cherry tomatoes - (abt 16) quartered
- 1 large garlic clove chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon balsamic vinegar more to taste
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes.
Add the remaining oil and the eggplant. Reduce the heat to medium-high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes.
Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.
This recipe yields 4 servings; 6 carb grams per serving.
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