Vegetable Saute

Name: Vegetable Saute
Ingredients: 2 Tbsp. olive oil; 8 baby carrots, peeled and trimmed; 8 baby patty pan squash; 1 medium onion, sliced; 4 baby eggplant, trimmed and halved lengthwise; 1 medium yellow pepper, cut into 1/4-inch strips; 8 cherry tomatoes; 1 Tbsp. chopped garlic; 4 sprigs fresh thyme; salt and freshly ground pepper to taste; 1/2 c. fresh basil

11 ingredients

8 steps

Ingredients

2 Tbsp. olive oil
8 baby carrots, peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplant, trimmed and halved lengthwise
1 medium yellow pepper, cut into 1/4-inch strips
8 cherry tomatoes
1 Tbsp. chopped garlic
4 sprigs fresh thyme
salt and freshly ground pepper to taste
1/2 c. fresh basil

Directions

1

Heat olive oil in a skillet and add carrots, squash, onion, eggplant and yellow pepper.
2

Saute, stirring and tossing, about 5 minutes.
3

Add tomatoes, garlic, thyme, salt and pepper.
4

Cook, again tossing and stirring, about 3 minutes.
5

Add basil.
6

Stir to combine.
7

Serve immediately.
8

Makes approximately 6 servings.