Vegetable Medley

Name: Vegetable Medley
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 tbsp. olive oil; 2 tsp. minced garlic; 9 oz(255g) baby bella mushrooms; 3 oz (85g) eggplants; 2 oz(56g) sugar snap peas; 3 oz (85g) red bell pepper; 3 oz(85g) spinach; 2 tbsp. fresh dill; 2 tbsp. fresh parsley; to taste salt and pepper; ½ tsp. red pepper flakes

Wash, drain, and cut all the vegetables into julienne, mince the garlic set aside.

Cook25 min
Total25 min
Serves4
LevelEasy

Lunch Dairy-Free Gluten-Free Keto Low-Carb Vegan Vegetarian

Ingredients

4 tbsp. olive oil
2 tsp. minced garlic
9 oz(255g) baby bella mushrooms
3 oz (85g) eggplants
2 oz(56g) sugar snap peas
3 oz (85g) red bell pepper
3 oz(85g) spinach
2 tbsp. fresh dill
2 tbsp. fresh parsley
to taste salt and pepper
½ tsp. red pepper flakes

Preparation

Wash, drain, and cut all the vegetables into julienne, mince the garlic set aside.
In a skillet heat oil over medium heat, add the minced garlic and cook until just fragrant.
Stir in the mushroom and let it saute for a few minutes then add the eggplant and whisk to combine well.
Add the sugar snap peas and cook for a few minutes then add bell pepper, salt, pepper, and red chilli flakes, stir to mix everything, when all the vegetables cooked through, add the spinach, dill, and parsley, let the steam wilt the greens for a few seconds, enjoy!