Wednesday, March 18, 2009

Herbed Baby Vegetable Sauté



Vegetable cooking spray
1 1/2 t. olive oil
2 cloves garlic, crushed
1/2 t. dried whole thyme
1/2 t. dried whole rosemary, crushed
1/8 t. salt
2/3 lb. baby eggplant, halved
2/3 lb. baby zucchini, halved
2 t. chopped parsley

Coat a large nonstick skillet with cooking spray; add oil and place over medium-high heat until hot. Add garlic, thyme, rosemary, and salt, and sauté 1 minute. Add remaining ingredients, and sauté 5 minutes or until crisp-tender, stirring occasionally.
Yield: 8 servings (22 calories per serving)

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

1 comment:

Mildred said...

I have to say I have never cooked eggplant! This sounds very good.