Green Tomatoes And Veggies |
Course : Tomatoes
Serves: 1 |
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Ingredients:
1 small zucchini -- sliced into matchsticks |
4 medium green tomatoes -- sliced thin, cored |
1 medium onion -- thinly sliced |
1 small eggplant -- chopped |
1 small bell pepper -- thinly sliced |
1 medium garlic bulbs |
2 tablespoons olive oil |
1 teaspoon black pepper |
1 cup grated parmesan cheese |
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Preparation / Directions:
Prepare the vegetables. Remove the skin from the head of garlic but do not crush the cloves or chop them. Leave the garlic cloves whole. Heat about 2-3 tablespoon of olive oil on high in a heavy skillet. Add the sweet pepper and onion and garlic and saute for about 3 minutes. Add the remaining vegetables and continue cooking until they are done to your taste. Grind some fresh black pepper over all and stir well. Place in serving platter and sprinkle a small amount of grated parmesan cheese over all. This was yummy. We ended up placing a spoonful or two of the mixture on slices of Vienna bread and having an open-faced veggie sandwich. The garlic was not strong and tasted just great sauted whole.
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Nutritional Information:
454 Calories (kcal); 3g Total Fat; (5% calories from fat); 20g Protein; 101g Carbohydrate; 0mg Cholesterol; 126mg Sodium |
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