Sautéed Vegetables With Fresh Basil - cooking recipe

Ingredients

2 tbsp garlic oil
1 None medium zucchini, halved
1 None small eggplant, quartered
1 cup mixed chopped bell peppers
1 cup broccoli florets
1 None small carrot, sliced
2 None medium tomatoes, cut into wedges
1/4 cup chopped scallion
2 tbsp chicken stock
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh parsley leaves

Preparation

Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, peppers, broccoli and carrot. Cook, stirring occasionally, for 4 mins. Add tomatoes, scallion and chicken broth, tossing to combine. Cook for 1 min. Season and garnish with herbs.