NOTE: My garden is going to town! So, I just picked what was ready, and made a quick Italian stir-fry. Be creative, with most anything you have on hand, add a little garlic and onion, and stir-fry in a good olive oil. Top the dish with a fresh chopped garden tomato and you have a meal.
Ingredients:
- 1/3 cup mild olive
- 2 cups cauliflower florets
- 1 red bell pepper, chopped in strips
- 1 green bell pepper, chopped in strips
- 1 small freshly picked eggplant, chopped
- 1 small zucchini, chopped in small quarters
- 1/2 white onion, chopped
- 1 to 2 cloves fresh garlic, minced
- salt and pepper to taste
- 1 medium plump fresh tomato, chopped small quarters
- Grated Parmesan cheese
Cuisine: Italian
Yield: Serves 6 servings
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(No Ratings Yet)Loading...Instructions:
- In large skillet, place the olive oil and cauliflower. Stir-fry over medium heat for 5 to 7 minutes for a golden crust on the cauliflower. Add the bell peppers, and fry for another 5 minutes. Next, add the eggplant, zucchini, onion and garlic. Salt and pepper the vegetables as desired, adding more olive oil if needed for the vegetables to stay moistened. Stir the vegetables and continue to fry for another 10 minutes. The vegetables should be fork tender, but not mushy.
- Remove the vegetables to a large platter. Add the chopped tomatoes over the vegetables, and sprinkle with grated Parmesan cheese. Serves 4 to 6 servings.