Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into rounds
- 1 medium eggplant, diced
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
- 1 tablespoon balsamic vinegar
- to taste fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat for about 30 seconds.
- Add sliced red onion and cook for 3-4 minutes until softened. Stir in minced garlic and sauté for another minute.
- Incorporate zucchini, eggplant, red bell pepper, yellow bell pepper, and cherry tomatoes. Season with salt and pepper; cook for 8-10 minutes until vegetables are tender.
- Add dried oregano, thyme, basil, and balsamic vinegar; gently toss to combine.
- Remove from heat and garnish with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg