Minted Spring Vegetables

Directions

1. 1
   Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices.
2. 2
   Cut yellow squash diagonally into 1/4-inch-thick slices.
3. 3
   Trim radish tops to 1/4 inch and halve large radishes lengthwise.
4. 4
   In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side.
5. 5
   Transfer eggplant to a bowl and cover with foil to keep warm.
6. 6
   Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl.
7. 7
   In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant.
8. 8
   In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes.
9. 9
   Transfer squash to bowl with eggplant and keep warm.
10. 10
    In steamer steam radishes, covered, until crisp-tender but still pink, about 1 to 2 minutes.
11. 11
    Transfer radishes to bowl and add parsley and mint.
12. 12
    Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.