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Member since December 2005


What you need: 

5 garlic cloves
3/4 cup olive oil
1 medium eggplant, small dice
2 baby zucchini, small dice
1 yellow squash, small dice
1/2 red onion, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
3 tablespoons herbs de Provence
salt and pepper, to taste

What you do: 

1. To roast garlic, in a saucepan, combine olive oil and garlic. Heat on medium-low until garlic becomes tender and light brown in color. Separate garlic into large bowl, set aside. Save olive oil.
2. Sauté each vegetable separately until light brown in 2 tablespoons of saved olive oil.
3. Combine all vegetables with garlic in large bowl, drain excess oil. Add herbs de Provence while hot; salt and pepper, to taste.

Preparation Time: 
30 minutes
Cooking Time: 


I didnt have any zucchini so I added a can of diced tomatoes (half drained and half liquid) and it was wonderful. I served it with white rice (all we had) and a nice spinach salad. the salad had walnuts and a rasperry walnut dressing. it was fantastic.

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