Mediterranean Vegetables

Ingredients

• 0.5 teaspoon basil sweet
• 0.5 teaspoon basil sweet
• 1  bay leaves 
• 1 serving rice cooked
• 1 serving rice cooked
• 1 serving rice cooked
• 1 teaspoon cumin 
• 2 cups eggplant unpeeled chopped
• 2  garlic clove minced
• 1 teaspoon garlic powder 
• 2 cups bell pepper green cut into strips
• 0.3 teaspoon marjoram 
• 1 teaspoon onion powder 
• 1 cup onion red sliced canned (I like to use onion but you can use what you like)
• 0.3 teaspoon sage 
• 1 serving salt and pepper 
• 1 tablespoon country crock buttery spread (for non-vegan version, use regular margarine)
• 0.5 teaspoon paprika sweet
• 0.5 teaspoon thyme leaves 
• 28 ounce tomatoes undrained
• 2 cups mushrooms white sliced
• 2 cups mushrooms white sliced
• 2  zucchini sliced

Equipment

• frying pan

Directions

1. Heat skillet.
2. Add garlic, peppers, onions, mushrooms and saute for a few minutes until tender.
3. Add tomatoes, un-drained, egg plant, zucchini and stir sauteing until tender/crisp.
4. Add thyme, bay leaf, garlic powder, onion powder and the rest of the seasonings. Cover with lid and simmer for 10-20 minutes.
5. Serve over hot white or brown rice. Can serve over baked potatoes too or noodles.