Eggplant Green Beans Zucchini Recipe

Zucchini eggplant and green beans with tomatoes recipe.

Eggplant green beans zucchini recipe. Turn the vegetables and sprinkle with the remaining salt. Bring small pot of water to boil and cook green beans in it for 10 minutes or until tender. Saute over medium high heat until onions begin to soften.

Add salt at this time as it helps to release juices from the vegetables. Add zucchini cook 3 minutes. To a large saute pan add olive oil and onion.

Fold in string beans cook 5 to 8 minutes until slightly tender. Spread the eggplant slices zucchini strips and squash strips on paper towels on your work surface. Add zucchini eggplant garlic and green beans and saute.

Add tomatoes and stir together cooking until tomatoes have released their juice. Set aside for 30 minutes then rinse the vegetables and pat dry with fresh paper towels. Add canned crushed tomatoes cook 3 to 4 minutes.

Heat olive oil in pan until medium high heat. Olive oil marries well with eggplant and brings out its full flavour. Add grated tomatoes cook 4 to 5 minutes.

Add onion eggplant and zucchini and saute until onion is translucent and other vegetables have softened. Increase the oil to a total of 6 to 8 tablespoons for this recipe. Learn how to cook great zucchini eggplant and green beans with tomatoes.