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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Barb Henderson from Everton, AR
1/3 c. olive oil
1 T. lemon juice, or to taste
2 cloves garlic, minced
1/2 t. dried oregano
1 onion, thinly sliced and separated into rings
1 zucchini, halved and thinly sliced
1 c. sliced mushrooms
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, chopped
1/4 t. red pepper flakes, or to taste
salt and pepper to taste
1 c. crumbled blue cheese or goat cheese
Combine oil, lemon juice, garlic and oregano in a large skillet. Sauté over medium heat until garlic is lightly golden. Add onion, zucchini, mushrooms and eggplant. Sauté an additional 15 minutes, until vegetables are tender. Transfer to a serving bowl. Mix in tomato, red pepper flakes, salt and pepper; sprinkle with cheese. Serve warm or at room temperature. Serves 4. | |
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Combine oil, lemon juice, garlic and oregano in a large skillet. Sauté over medium heat until garlic is lightly golden. Add onion, zucchini, mushrooms and eggplant. Sauté an additional 15 minutes, until vegetables are tender. Transfer to a serving bowl. Mix in tomato, red pepper flakes, salt and pepper; sprinkle with cheese. Serve warm or at room temperature. Serves 4. |
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