Go Back
–+ servings
Print

GARDEN SKILLET

Course Vegetables
Servings 6

Ingredients

  • 1/2 cup butter
  • 1 cup onion thinly sliced
  • 1 clove garlic minced
  • 2 medium zucchini
  • 1 medium eggplant
  • 1/2 cup all-purpose flour seasoned with 1/2 tsp salt and 1/8 tsp pepper
  • 2 green peppers sliced
  • 2 tomatoes cut in wedges
  • 1/4 tsp oregano
  • 1/2 tsp garlic salt
  • salt & pepper to taste

Instructions

  • Melt butter in electric skillet, sauté onion and garlic until tender. Cut zucchini into 1/2-inch slices. Peel eggplant and cut into 1/2-inch slices. Dredge zucchini and eggplant in flour. Add to onion skillet mixture with green peppers and simmer covered for 30 minutes. Add tomatoes, salt, oregano and pepper and cook 15 minutes longer. I keep my skillet at 250 degrees the whole time. Serves 6.