Sautéed Mediterranean Vegetable Medley with Fresh Basil

Pan-Fried Vegetables

Category: Side Dish
Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This delightful Pan-Fried Vegetables recipe is a perfect side dish to accompany any meal. Featuring a vibrant combination of eggplant, peppers, zucchini, and cherry tomatoes, this dish brings together both color and flavor. The fresh aroma of basil and the hint of olive oil create a deliciously balanced flavor profile that complements any main course. Quick and easy, this recipe is a must-try for vegetable lovers!

Ingredients:

Instructions:

1. Prepare the Vegetables:

   • Start by cleaning the spring onion: trim the ends and peel off the outer layer, then finely chop it.
   • Move on to the rest of the vegetables, ensuring they are all cut into similar sizes. This will ensure even cooking.

2. Cut the Vegetables:

   • Begin with the eggplant. Cut off the ends, then slice it into thin strips, followed by cubing the eggplant into 2 cm pieces.
   • Do the same for the yellow bell peppers: remove the stem, slice, and chop them into similar-sized pieces.
   • Repeat the same procedure for the red bell peppers.
   • Finally, quarter the cherry tomatoes.

3. Cooking:

   • Heat a generous amount of extra virgin olive oil in a large pan or casserole.
   • Add the chopped spring onion to the pan and sauté until fragrant.
   • Then, add the eggplant and bell peppers to the pan. Cook for about 5 minutes, stirring occasionally.
   • After 5 minutes, add the zucchini to the mix and continue cooking for another 10 minutes on moderate heat, stirring from time to time.

4. Season and Finish:

   • Season the vegetables with salt and black pepper to taste.
   • Drizzle a bit more olive oil if needed and continue to cook for about 10 more minutes until the vegetables are tender and slightly caramelized.

5. Add Fresh Basil:

   • Once the vegetables are cooked to perfection, remove the pan from the heat. Tear some fresh basil leaves by hand and sprinkle over the dish to infuse a fragrant aroma.

Notes:

• The key to this recipe is to cut the vegetables in uniform sizes, ensuring they cook evenly.
• You can experiment with adding other vegetables such as mushrooms or carrots for extra flavor and texture.
• This dish can be served warm or at room temperature, making it versatile for any meal.

Enjoy your vibrant and flavorful pan-fried vegetables as a delightful side dish or even a light vegetarian main course!