Sautéed Mixed Vegetables

1 tablespoon vegetable oil
1 large yellow bell pepper, seeded and cut in 3/4-inch pieces
1 small eggplant (about 6 ounces), cut in 3/4-inch pieces
1 small zucchini, cut in 1/4-inch slices
2 green onions, sliced
1/2 teaspoon italian seasoning
1/4 teaspoon salt

In a 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper and cook 3 minutes, stirring occasionally. Stir in eggplant, zucchini, green onions, Italian seasoning, and salt. Cook 10 minutes, or until vegetables are tender, stirring occasionally.

Serves: 2

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