30 minutes or fewer
30 minutes or fewer This streamlined version of a classic Provençal dish freezes well, so double or triple the recipe for future meals. If desired, stir some chopped fresh basil into the vegetables just before serving.
- 3 Tbs. garlic-flavored olive oil
- 2 large tomatoes, halved and sliced ½-inch thick
- 1 medium-sized eggplant, cut into 1-inch cubes
- ½ lb. zucchini, sliced crosswise 1-inch thick
- 1 medium-sized red bell pepper, cut into 1-inch pieces