Vegan Zucchini And Eggplant Medley Recipe

About this recipe

A hearty and flavorful vegan dish featuring zucchini, eggplant, and a medley of fresh vegetables simmered in herbs and olive oil. Perfect for a satisfying dinner.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 250 g Zucchini Green
• 250 g Organically Grown Green Capsicum
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 25 g Parsley
• 14 g On1Y Basil Leaves
• 75 Nos Oregano Sachet
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Cut 2 eggplants, 2 yellow squashes, 2 zucchinis, and 1 green pepper into 1/2-inch cubes.
2. 2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 5 minutes until tender.
3. 3. Add 4 minced garlic cloves and cook for another minute, stirring frequently.
4. 4. Add the cubed vegetables to the skillet and stir for 2 to 3 minutes to combine.
5. 5. Stir in 8 oz diced tomatoes, 1/4 cup chopped parsley, 8 chopped basil leaves, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp oregano.
6. 6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender.
7. 7. Serve hot as a main dish or alongside crusty bread for a complete meal.