Minted Spring Vegetables

1. 1

   Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices.

2. 2

   Cut yellow squash diagonally into 1/4-inch-thick slices.

3. 3

   Trim radish tops to 1/4 inch and halve large radishes lengthwise.

4. 4

   In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side.

5. 5

   Transfer eggplant to a bowl and cover with foil to keep warm.

6. 6

   Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl.

7. 7

   In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant.

8. 8

   In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes.

9. 9

   Transfer squash to bowl with eggplant and keep warm.

10. 10

    In steamer steam radishes, covered, until crisp-tender but still pink, about 1 to 2 minutes.

11. 11

    Transfer radishes to bowl and add parsley and mint.

12. 12

    Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.