Description
Garlicky olive oil heats in the pan, infusing zucchini, eggplant, peppers, and tomatoes with warmth and spice. A sprinkle of oregano and lemon brightens each tender, colorful bite, finished with fresh parsley.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 medium zucchini
- 1 medium eggplant
- 1 red bell pepper
- 1 small red onion
- 200 grams cherry tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Peel and mince the garlic, trim the ends of the zucchini and eggplant, then slice both into 1/2-inch rounds or half-moons. Core and dice the red bell pepper, peel and thinly slice the red onion, and halve the cherry tomatoes if desired.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the sliced red onion and cook for 2–3 minutes until it begins to soften and become translucent.
- Stir in the zucchini and eggplant, season with salt and black pepper, and cook for 5–6 minutes, stirring occasionally, until the vegetables start to turn tender.
- Add the red bell pepper, cherry tomatoes, dried oregano, and red pepper flakes. Continue to sauté for another 3–4 minutes until all vegetables are tender-crisp and well coated.
- Remove the skillet from heat and drizzle in the lemon juice, stirring to distribute evenly.
- Sprinkle the chopped fresh parsley over the vegetables and serve immediately.
Notes
- For extra tang, add a splash of balsamic vinegar before serving.
- Use fresh herbs like thyme or oregano for more vibrant flavor.
- Serve warm as a side dish or toss with pasta for a light meal.
- Leftovers keep well in the refrigerator up to 3 days.