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Vegetable medley

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Ingredients/Components

salt - 2 Tbsp
red wine vinegar - 1 item
cloves garlic - 2 item
olive oil - 2 Tbsp
green bell pepper - 1/2 item
red onion - 1/2 item
pitted black olives - 1 c
medium eggplant - 1 item
red bell pepper - 1/2 item
plum tomatoes - 5 item
yellow squash - 1 item
fresh Parmesan cheese - 1 c
African cayenne pepper - 1 tsp

How to make vegetable medley:

Wash and cut up eggplant into 1-inch cubes. Sprinkle with salt and place in a colander to drain at least 1 hour, then rinse. Cut plum tomatoes into 1/2-inch cubes. Julienne green and red bell peppers, and red onion. Crush the garlic. Cut squash into bite sized rounds. Place oil in a hot skillet over medium heat. Saute the eggplant until just tender, about 15 minutes, stirring occasionally. Add onions, garlic, peppers and squash. Simmer 10 minutes, stirring occasionally. When veggies are tender add tomatoes, red wine vinegar and black olives. Simmer just enough to heat tomato and olives. Garnish with Parmesan cheese.

Recipe categories: Side dish, Potato, Vegetables.

Rating:

Average rating: 3, total votes: 5

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