French-Style Vegetable Sauté
1 tablespoon olive oil
In heavy skillet, heat olive oil. Add carrots, squash, onion, eggplant and bell pepper.
8 baby carrots, peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplants, trimmed, and halved lengthwise
1 medium yellow bell pepper, cored, seeded and cut, into 1/4-inch strips
8 cherry tomatoes
1 tablespoon chopped garlic
4 sprigs fresh thyme
salt, to taste
freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh basil
Sauté, stirring and tossing so vegetables cook evenly, about 5 minutes.
Add tomatoes, garlic, thyme, salt and pepper. Cook, tossing and stirring, about 3 minutes.
Add basil; stir to combine. Serve immediately.
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