I came across this recipe a few years back, and it has since become a regular in the weekend rotation. It's a fun, simple and healthy meal. There is a good bit of chopping prep involved, so it's also one of the few times when I get to use the little pre-measured ingredient dishes that they use on all of the cooking shows. BAMMM!!!!!!
Be sure to serve with plenty of crusty bread. You can also serve it over hot cooked linguine. Goes well with a nice bottle of Pinot Grigio.
2 tablespoons olive oil
1 small red or green bell pepper, coarsely chopped
½ cup chopped onion
1 garlic clove, minced
1-1/2 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow summer squash
1 medium tomato, chopped
1 tablespoon chopped fresh Italian Parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill weed
1/8 teaspoon black pepper
2 tablespoon grated or shredded fresh Parmesan cheese
Heat oil in medium skillet or wok over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 2-3 minutes or until crisp-tender.
Stir in eggplant, zucchini and summer squash; cook and stir 5-7 minutes or until crisp tender.
Stir in all remaining ingredients except Parmesan cheese; cook until thoroughly heated. Sprinkle with Parmesan cheese.