1/4 c Olive oil
2 md Yellow squash; in 3/4" pieces
1 md Zucchini; in 3/4" pieces
1 md Eggplant; in 3/4" pieces
1 c Bell pepper; cored, seeded,
- diced
1 c Onion; chopped
1 tb Dill seed
1 ts Garlic; minced
1 ts Salt
1/2 ts Pepper
1 md Tomato; diced
In a large skillet, heat the oil over medium heat. Add the
squashes, eggplant, green bell pepper, and onion. Cook for 5 to
7 minutes or until the vegetables are almost tender, stirring
frequently.
Add the dill seed, garlic, salt, and pepper. Continue cooking for
1 minute or until the vegetables are tender, stirring frequently.
Sprinkle with the diced tomato.
TIP: Do not peel the eggplant for this recipe. The deep purple skin
adds appealing color and texture contrast.
