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

• 50G Picard Chopped Flat Parsley
• 114G Thai Taste Basil Leaves, 114G
• - Schwartz Oregano
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Tata Salt

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.