Preparation time
20 minutes
Ready in
45 minutes
Cooking Time: 25 minutes
Makes
8 servings
Ingredients
- 2 tbsp (25 mL) olive oil
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 large Ontario Zucchini, cubed
- 1 small Ontario Eggplant, cubed
- Half each Ontario Sweet Red and Yellow Pepper, chopped
- 2 large Ontario Tomatoes, chopped
- 6 cobs Ontario Sweet Corn, husked
- 1 cup (250 mL) sliced Ontario Mushrooms
- 2 tbsp (25 mL) chopped fresh Ontario Basil or 2 tsp (10 mL) dried basil
- 1/2 tsp (2 mL) each salt and dried thyme leaves
- 1/4 tsp (1 mL) pepper
- Fresh Ontario Basil or Parsley Leaves
Instructions
In large nonstick skillet, heat oil over medium heat. Add garlic and onion; cook, stirring occasionally until softened, about 5 minutes. Add zucchini, eggplant, peppers and tomatoes. Cover and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, with sharp knife, cut kernels from corn; set aside.
Add mushrooms, basil, salt, thyme, pepper and corn kernels to skillet; cover and cook until corn is just tender, about 5 minutes. Garnish with basil leaves.
Nutritional Information
- Protein: 5 g
- Fat: 5 g
- Carbohydrate: 29 g
- Calories: 170
- Fibre: 6 g
- Sodium: 170 mg