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Greek Vegetable Medley

Microwaverina's picture
Ingredients
  Eggplant 1 Pound, cut into 1" cubes (1 small one)
  Chopped onions 1 Cup (16 tbs)
  Diced green peppers 1 Cup (16 tbs)
  Diced sweet red peppers 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Olive oil 2 Teaspoon
  Halved cherry tomatoes 1 Cup (16 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Tomato paste 1 Tablespoon
  Dried oregano 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Crumbled feta cheese 1⁄2 Cup (8 tbs)
Directions

Place the eggplant in a deep 2-quart casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 4 minutes, or until just crisp-tender.
Transfer to a colander to drain; set aside.
In the same casserole, combine the onions, green peppers, red peppers, garlic, and oil.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the vegetables are crisp-tender.
Stir in the eggplant, tomatoes, mushrooms, lemon juice, tomato paste, oregano, and black pepper.
Cover and microwave on high for 3 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until the vegetables are tender.
Stir in the feta.
Cover and let stand for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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