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“Great summertime dish when you have fresh vegetables available.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
  2. Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
  3. Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.

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