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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 0.25 | cups | olive oil | 1 | medium (2-1/2" dia) | Onion, chopped | 3 | carrot (7-1/2") | Carrots | 1 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 2 | medium | zucchini | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1 | cup | Peppers, sweet, yellow, raw | 1 | tablespoon | oregano | 6 | fliud ounces | red wine | 0.5 | cups | lemon juice, bottled | 2 | teaspoons | Arrowroot flour |
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Steps
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Sequence
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Step
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| | 6 | In a measuring cup, whisk together the white wine, lemon juice and arrowroot powder; set it aside for now.
Preheat a large pan over medium-high heat. To the pan, add the Lemon Fuse Olive Oil and swirl it around the pan. Add the onion and carrots to the pan; sauté until barely opaque. Add the frozen artichoke hearts, stir to combine and cook for a couple of minutes. Next, add the eggplant and sauté for a minute, then the zucchini. Finally stir in the sliced red and yellow peppers. Stir in the dried herb mixture. Add the wine/lemon juice blend; stir and cover the pot for a couple of minutes then give it one more stir.
Serve and enjoy! |
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