Vegetable Medley Recipe

Name: Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium eggplant; 1/2 green bell pepper; 1 yellow squash; 2 Tbsp. salt; 2 cloves garlic; 1 c. pitted black olives; red wine vinegar; 5 plum tomatoes; 1/2 red bell pepper; 1/2 red onion; 2 Tbsp. olive oil; 1 tsp. African cayenne pepper; 1 c. fresh Parmesan cheese

Servings: persons

1 medium eggplant
1/2 green bell pepper
1 yellow squash
2 Tbsp. salt
2 cloves garlic
1 c. pitted black olives
red wine vinegar
5 plum tomatoes
1/2 red bell pepper
1/2 red onion
2 Tbsp. olive oil
1 tsp. African cayenne pepper
1 c. fresh Parmesan cheese

1
Wash and cut up eggplant into 1-inch cubes.
2
Sprinkle with salt and place in a colander to drain at least 1 hour, then rinse. Cut plum tomatoes into 1/2-inch cubes.
3
Julienne green and red bell peppers, and red onion.
4
Crush the garlic.
5
Cut squash into bite sized rounds.
6
Place oil in a hot skillet over medium heat. Saute the eggplant until just tender, about 15 minutes, stirring occasionally.
7
Add onions, garlic, peppers and squash.
8
Simmer 10 minutes, stirring occasionally.
9
When veggies are tender add tomatoes, red wine vinegar and black olives.
10
Simmer just enough to heat tomato and olives.
11
Garnish with Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 medium eggplant, 1/2 green bell pepper, 1 yellow squash, 2 Tbsp. salt, and more.

Yes, Vegetable Medley 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.

Vegetable Medley

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