Greek Vegetable Medley Recipe
Ingredients
| Eggplant | 1 Small, cut into cubes | |
| Onions | 1 Cup (16 tbs), chopped | |
| Green peppers | 1 Cup (16 tbs), diced | |
| 1 cup diced sweet red peppers | ||
| Garlic | 1 Tablespoon, minced | |
| Olive oil | 2 Teaspoon | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Lemon juice | 2 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Dried oregano | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
Directions
Place the eggplant in a deep 2-quart casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 4 minutes, or until just crisp-tender.
Transfer to a colander to drain; set aside.
In the same casserole, combine the onions, green peppers, red peppers, garlic, and oil.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the vegetables are crisp-tender.
Stir in the eggplant, tomatoes, mushrooms, lemon juice, tomato paste, oregano, and black pepper.
Cover and microwave on high for 3 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until the vegetables are tender.
Stir in the feta.
Cover and let stand for 5 minutes.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 4 minutes, or until just crisp-tender.
Transfer to a colander to drain; set aside.
In the same casserole, combine the onions, green peppers, red peppers, garlic, and oil.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the vegetables are crisp-tender.
Stir in the eggplant, tomatoes, mushrooms, lemon juice, tomato paste, oregano, and black pepper.
Cover and microwave on high for 3 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until the vegetables are tender.
Stir in the feta.
Cover and let stand for 5 minutes.
Chef
