Ingredients
1
tablespoon olive oil
3
small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
2
small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
1
small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
2
garlic cloves, minced
1
medium tomato, cut into thin wedges
1/4
cup purchased balsamic vinaigrette dressing
2
tablespoons chopped fresh basil
1/2
teaspoon salt
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.
