Vegetable Saute - cooking recipe

Ingredients

2 Tbsp. olive oil
8 baby carrots, peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplant, trimmed and halved lengthwise
1 medium yellow pepper, cut into 1/4-inch strips
8 cherry tomatoes
1 Tbsp. chopped garlic
4 sprigs fresh thyme
salt and freshly ground pepper to taste
1/2 c. fresh basil

Preparation

Heat olive oil in a skillet and add carrots, squash, onion, eggplant and yellow pepper.
Saute, stirring and tossing, about 5 minutes.
Add tomatoes, garlic, thyme, salt and pepper.
Cook, again tossing and stirring, about 3 minutes.
Add basil.
Stir to combine.
Serve immediately.
Makes approximately 6 servings.