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Ingredients
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3 tbsp
extra virgin olive oil plus extra for drizzling
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1
onion, chopped
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2
cloves garlic, minced
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2 tbsp
chopped parsley
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3 small
zucchini, trimmed and cut into ¼ inch thick rounds
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3 small
eggplant, trimmed and cut into ¼ inch thick rounds
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1 cup
cut in half cherry tomatoes
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2 cups
cauliflower florets
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1 cup
tomato sauce
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1/2 cup
water
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1/4 tsp
salt
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Grinding black pepper
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1 cup
grated cheese (optional)
Directions
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Heat the 3 tablespoons olive oil in a large saute pan stir in the onion, garlic and parsley and cook until the onion looks soft.
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Add all the vegetables and cook for about 3 minutes covered.
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Mix the tomato sauce and water together and pour over the vegetables.
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Cover and cook over medium low heat until the vegetables are tender. Add salt and pepper and serve hot.
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