Margaret'S Stir-Fry Vegetables Recipe

Name: Margaret'S Stir-Fry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 medium onion, sliced; 2 cloves garlic, minced; 8 medium mushrooms, halved; 1 small yellow or red pepper, cubed; 2 c. cubed (1/2 inch pieces) unpeeled eggplant; 1 small zucchini, sliced; 2 tomatoes, cut in wedges; 1/2 tsp. each dried thyme & basil; Salt and pepper

Servings: persons

1 Tbsp. vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
8 medium mushrooms, halved
1 small yellow or red pepper, cubed
2 c. cubed (1/2 inch pieces) unpeeled eggplant
1 small zucchini, sliced
2 tomatoes, cut in wedges
1/2 tsp. each dried thyme & basil
Salt and pepper

1
In large nonstick skillet, heat half of oil over medium heat. Add onion, garlic, mushrooms and sweet pepper and stir-fry until tender, about 4 minutes.
2
With slotted spoon, remove to side dish and set aside.
3
Heat remaining oil in skillet, add eggplant, zucchini and stir-fry 4 minutes, until tender.
4
Return mushroom mixture to pan.
5
Add tomatoes, thyme and basil.
6
Cover and simmer for 5 minutes.
7
Add salt and pepper to taste.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1 medium onion, sliced, 2 cloves garlic, minced, 8 medium mushrooms, halved, and more.

Yes, Margaret'S Stir-Fry Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Margaret'S Stir-Fry Vegetables

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