1 1/2 cups peeled and sliced zucchini (1 medium zucchini)
1 1/2 cups peeled and cubed eggplant (1 small to medium eggplant)
1 large green pepper, chopped
1 small red onion, thinly sliced
2 tablespoons finely chopped mixed fresh herbs, such as parsley, basil, oregano and thyme
2 tablespoons olive oil
1 1/2 cups halved cherry or pear tomatoes
Salt and freshly ground pepper to taste
Recipe Directions
1. In a 3-quart microwave-safe casserole, combine zucchini, eggplant, pepper, onion, herbs and olive oil. Cover and microwave on high (100 percent) until vegetables are crisp-tender (4 to 6 minutes), stirring twice. Stir in cherry tomato halves, cover, and microwave on high until tomatoes are hot (1 to 2 minutes). Add salt and freshly ground pepper to taste.
2. Refrigerate, covered, 4 to 6 hours or overnight to allow flavors to blend. Taste before serving, adjusting seasoning if necessary. Serve chilled or briefly reheat and serve warm. To reheat, microwave, covered, on high until warm but not hot (2 to 3 minutes).
Serves 4 to 6.
