Recipe Name Italian Inspired Mixed Veggies Submitted by ninap63 Recipe Description Italian Inspired Mixed Veggies Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount Measure 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 Steps Sequence Step 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!