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  • Category: Recipes
  • Posted On:
  • Written By: Arrowhead Regional Medical Center

Incorporate all your Farmers Market vegetables into this easy, tasty recipe!

Nutrition Info (Per Serving)
serves 5

Calories: 165
Carbohydrates: 21.5 g
Protein: 3 g
Fiber: 5 g

  • ¼ cup olive oil, plus more as needed
  • 1½ cups small diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups diced eggplant, skin on
  • ½ teaspoon fresh thyme leaves
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini squash
  • 1 cup diced yellow squash
  • 1½ cup chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Salt & freshly ground black pepper

Cooking Instructions:

  1. Set a large 12-inch sauté pan over medium heat and add the olive oil.
  2. Once hot, add the onions and garlic to the pan.
  3. Cook the onions, stirring occasionally until they are wilted and lightly caramelized, about 5 to 7 minutes.
  4. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
  6. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
  7. Stir well to blend and serve either hot or at room temperature.