Contributed by: Chris WebAdmin. of RecipesNow.com
This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar.
Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:
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