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Italian Vegetables

Tummy.Tucker's picture
Ingredients
  Margarine 2 Teaspoon
  Reduced calorie tub margarine 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Zucchini 10 Ounce, cut into 1/2-inch-thick slices (2 Medium Sized, Ounce Each)
  Eggplant 12 Ounce
  Eggplant 12 Ounce, cut into 1/2-inch cubes (1 Small Size)
  Green bell pepper 1 Medium, cut into thin strips
  Green bell pepper 1 Medium, seeded and cut into thin strips
  Onion 1⁄2 Cup (8 tbs), thinly sliced
  Cherry tomatoes 12 , cut in halves
  Tomatoes 12 , cut
  Pimiento stuffed green olives 8 , cut in halves
  Pimiento stuffed green olives 8 , cut
  Salt 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon (Or To Taste)
  Pepper 1⁄2 Teaspoon (Or To Taste)
Directions

MAKING
1) In a 12 inch non-stick skillet, saute the zucchini, eggplant, bell pepper and onion in the margarine over a high heat for 2 to 3 minutes until the vegetables are softened.
2) Stir in the tomatoes and rest of the ingredients, mix well.
3) Cover and cook on a medium-low heat for 4 to 6 minutes, stirring occasionally, until the vegetables are just tender.

SERVING
4) Serve immediately on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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