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Italian Sauteed Vegetables




Source of Recipe


acookswares.com


List of Ingredients




4 long thin eggplants, if you can find them
4 small thin zucchinis
4 plum tomatoes
1 small red pepper
1 small green pepper
1 small yellow pepper
1/4 cup extra virgin olive oil
2 garlic cloves, cut in half

DRESSING
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced or crushed
3 tablespoons fresh chopped parsley
a few grinds of black pepper
a few grinds of sea salt



Recipe



Slice the eggplants and zucchinis into 1/2-inch thick pieces. Place in a container you can put a lid on. Cut the tomatoes lengthwise and slice the peppers into short strips. Place the tomatoes and peppers in a container you can put a lid on. Pour half the olive oil over each set of vegetables and place two garlic clove halves in each. Put the lids on the containers and toss well. Let sit for 15 minutes or longer.

Preheat a skillet to medium high and coat with olive oil. Cook the eggplant and zucchini for 3-4 minutes on each side, or until browned. Transfer to a shallow serving dish. Cook the tomatoes and peppers for 2-3 minutes on each side, or until the pepper skins begin to blister. Transfer to the serving dish.

Make the dressing by mixing together all the ingredients. Drizzle the dressing over the vegetables and gently toss.