Restaurants›Mi Patio Mexican Restaurant›Mushroom Zucchini, Eggplant Recipe

Mushroom Zucchini, Eggplant Recipe

Inspired by Mi Patio Mexican Restaurant

Time25m

Serves1

Single

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Frequently paired with

The best thing to pair and share with Mushroom Zucchini, Eggplant

Selected to serve

Smoky ’n’ Hot

Hornitos Plata 80 Tequila, Fresno chili, cilantro, agave

smoky · spicy · herbal

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Ingredients

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Method

Cooking Instructions

Prepare the Vegetables

Wash and dice the mushrooms, zucchini, and eggplant into bite-sized pieces.

Mince the Garlic

Peel and mince the garlic cloves.

Heat the Olive Oil

In a large skillet, heat the olive oil over medium heat.

Sauté the Garlic

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Cook the Vegetables

Add the diced mushrooms, zucchini, and eggplant to the skillet. Season with salt and black pepper. Stir well to combine and cook for about 10-12 minutes, or until the vegetables are tender.

Add Fresh Basil

Chop the fresh basil leaves and add them to the skillet. Stir well and cook for an additional 2 minutes.

Serve

Remove from heat and serve warm. Enjoy your Mushroom, Zucchini, and Eggplant dish!