Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 1 Yellow bell pepper - cored, seeded, And coarsely chopped

  3. 5 Scallions - cut 1/2" pieces

  4. 1 Eggplant - peeled, and (small) Cut into 3/4" chunks

  5. 1 Zucchini - thinly sliced (medium)

  6. 2 cups 125g / 4.4oz Cherry tomatoes - (abt 16) - quartered

  7. 1 cup 146g / 5.1oz Garlic clove - chopped (large)

  8. 1 teaspoon 5ml Chopped fresh thyme leaves

  9. 1 tablespoon 15ml Balsamic vinegar - more to taste Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat. Add the bell pepper and scallions and saute until lightly browned, about 4 minutes. Add the remaining oil and the eggplant. Reduce the heat to medium-high and saute the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm. This recipe yields 4 servings; 6 carb grams per serving.


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