Vegetarian Recipe
(For 2) Eggplant, zucchini, bell peppers, tomatoes, asparagus.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the eggplant, zucchini, bell peppers, tomatoes, and asparagus into bite-sized pieces.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Add the Eggplant and Zucchini
Add the chopped eggplant and zucchini to the skillet. Sauté for about 5 minutes until they start to soften.
- 5
Incorporate Bell Peppers and Asparagus
Add the chopped bell peppers and asparagus to the skillet. Continue to sauté for another 5 minutes.
- 6
Finish with Tomatoes and Seasonings
Add the chopped tomatoes, salt, black pepper, and Italian herbs. Stir well and cook for another 5 minutes until everything is tender and well combined.
Serving
- 7
Serve
Remove from heat and serve the sautéed vegetables warm, either as a main dish or as a side.
