Here’s an easy and quick way to enjoy your summer vegetables all year long. Eat it as a side dish, or stuff your sandwich bread and pack it as a weekday lunch for the office. Don’t worry if you’re not yet a cooking expert — this recipe is so easy that even the most amateur cooks will come out looking like a pro.
Mixed Vegetable Medley
Yields 4-6 servings
Ingredients
2 tablespoons extra virgin olive oil
½ yellow onion, sliced
2 garlic cloves, sliced
3 Japanese eggplants, peeled and sliced (lengthwise)
½ head red cabbage, sliced (lengthwise)
2 roma tomatoes, sliced into 8 parts
½ cup fresh perilla leaves, roughly chopped
salt and pepper to taste
Directions
In a large skillet, heat olive oil and saute onions and garlic until onions are translucent for about three minutes. Add eggplant and cook for an additional 4-5 minutes. Stir in cabbage and continue cooking for an additional 10-15 minutes then add tomatoes and cook for another 5 minutes stirring frequently. Stir in perilla leaves and cook until they are wilted, about 1-2 minutes. Cooking tip: season with salt and pepper every step of the way to extract the flavors of each vegetable as it cooks!
Total cooking time 30 minutes.