Vegetable Stir-Fry

Ingredients

• Eggplant1/2 cup (45 g)
• Zucchini1/2 cup (60 g)
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Onion1/2 count (75 g)
• Basil4 count (2 g)
• Oil1/2 tablespoon (5 ml)
• Vegetable Broth1/4 cup (60 g)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Finely slice the eggplants and zucchini. If you wish, you can cut them in half.

2. 2

   Step 2

   Dice the tomato, bell pepper and onion.

3. 3

   Step 3

   Place a pot over high heat. Once heated, add the oil, spread and add the onion and bell pepper. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Next, add the eggplant, zucchini and tomato.

5. 5

   Step 5

   Mix well and season with oregano, chopped basil, salt and pepper to taste.

6. 6

   Step 6

   Add the vegetable broth, cover and cook for 15 minutes, stirring constantly. Add more broth or water if required, but not too much.

7. 7

   Step 7

   Once the vegetables are cooked and the liquid has reduced, remove from the heat.

8. 8

   Step 8

   Serve hot on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetable Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.