French cooking Paleo style is quick, simple, and delicious. This veggie dish takes only minutes to prepare, which makes it an ideal recipe for the busy cook. Bon appetit.
SERVES 4
• 4 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 large zucchini, cut into 2 × ½ inch strips
• 1 green bell pepper, cut into 2 × ½ inch strips
• 1 yellow bell pepper, cut into 2 × ½ inch strips
• 1 medium eggplant, cut into 2 × ½ inch strips
• 2 plum tomatoes, seeded and chopped
• 1 bay leaf
• Fresh parsley, to taste
1. Heat 2 tablespoons of the olive oil in a cast iron skillet over medium heat. Add chopped onion and sauté for five minutes. Toss in garlic and continue to sauté for one minute. Place zucchini in skillet, stirring occasionally for five minutes. Pour into a bowl and set aside.
2. Add another tablespoon of the olive oil and bell peppers to skillet. Sauté for five minutes, stirring occasionally. Remove from skillet and set aside. Brush the last tablespoon of olive oil evenly over eggplant and place in skillet. Cook for five minutes, stirring occasionally. Place zucchini and peppers back in skillet with the eggplant. Mix in tomato, bay leaf, and parsley. Cover and cook for ten minutes. May be served warm or cold.
