Recipe by Eric Sharer, MPH, RD, LDN Serves: 6-8 Servings
Ingredients:
2 medium zucchini, cut into bite-size cubes
1 medium eggplant, cut into bite-size cubes
2 medium bell peppers, seeded & de-stemmed, cut into bite-size cubes
1 large onion, peeled, cut into bite size cubes
3-4 cloves garlic, peeled, roughly chopped
1 pint cherry tomatoes
OR
2-3 medium tomatoes, cut into wedged (quartered)
1 cup water or vegetable stock to cook vegetables in.
2 tbsp. Dried Italian seasoning, or favorite seasonings (cumin, coriander, chili powder)
To Taste freshly ground black pepper
1-3 tbsp. Balsamic vinegar
Directions:
1. Heat ¼ cup of vegetable broth or water in a large skillet or sauté pan. Add the onion and garlic, cook until tender. Add more liquid as needed to prevent sticking.
2. Gradually add remaining ingredients, except balsamic vinegar.
3. Once vegetables reach desired consistency, add balsamic vinegar and cook for another minute.