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Mixed Vegetable Skillet

Submitted by: Dckc89 (Diane Carney) on 10/22/2007
Mixed Vegetable Skillet 472 views
3.13 avg rating
55 votes
 
 
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Quickly prepared, this stir-fried vegetable skillet has enough volume to make it a main dish.

Ingredients

6 Tbs. salad oil
1 small eggplant (3/4 lb), peeled, halved and sliced 1/4-inch thick
2 medium zucchini, sliced diagonally, 1/4-inch thick
1 green pepper, seeded, cut into strips
1 onion, thinly sliced
1 large clove garlic, minced
2 tomatoes, cut into wedges
1 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. black pepper

Directions

1. Heat 4 Tbs. of the oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove and set aside.

2. Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. saute until tender stirring occasionally.

3. Toss in eggplant, tomatoes, salt basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes.

Comments

Good served with roasted or barbecued pork or beef and a hearty red California wine.

Course

Dinner

Servings

4

Time to prepare

10 Minutes

Difficulty

Easy
 

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