Vegetable Saute

Name: Vegetable Saute
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil; 1 (28 ounce) can Peeled Plum Tomatoes; 1 medium red onion; 1/2 pound fresh green beans; 1/2 pound fresh asparagus; 1 medium red bell pepper; 1 medium eggplant; 1/2 cup fresh basil leaves; 1/2 cup chopped flat leaf parsley; 1/4 cup balsamic vinegar; 1/4 cup extra virgin olive oil; Kosher salt and freshly ground black pepper to taste

Would You Cook This Again?

Serves:

6 people

Prep Time:

20 minutes

Cook Time:

20 minutes

This healthy and expertly seasoned medley of fresh vegetables includes bell peppers, green beans and zucchini, but feel free to add any of your personal favorites. Sprinkle some fresh Parmesan cheese to make it a tad more Italian.

Ingredients

Copy Ingredients

2 tablespoons extra virgin olive oil
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and chopped
1 medium red onion, sliced
1/2 pound fresh green beans, cut into 1 inch pieces and blanched
1/2 pound fresh asparagus, cut into 1 inch pieces and blanched
1 medium red bell pepper, sliced
1 medium eggplant, cubed
1/2 cup fresh basil leaves, torn
1/2 cup chopped flat leaf parsley
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Heat a large skillet over medium-high heat; add 2 tablespoons oil. Place the tomatoes, red onion, green beans, asparagus, red bell pepper and eggplant in skillet. Sauté until crisp-tender. Add the basil and parsley; stir to combine.
In a small bowl whisk together vinegar, ¼ cup oil, salt and black pepper. Toss with sautéed vegetables and serve.

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Vegetable Saute

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