Low Carb Vegetables Recipes

Ingredients:

1/3 cup olive oil
1 yellow bell pepper, cored, seeded,
1 and coarsely chopped
5 scallions, cut 1/2 pieces
1 small eggplant, peeled, and
1 cut into 3/4 chunks
1 medium zucchini, thinly sliced
2 cup cherry tomatoes - (abt 16), quartered
1 large garlic clove, chopped
1 tsp chopped fresh thyme leaves
1 tbsp balsamic vinegar, more to taste
1 salt, to taste
1 freshly-ground black pepper, to taste

Instructions:

In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil
over high heat. Add the bell pepper and scallions and sauté until lightly
browned, about 4 minutes.

Add the remaining oil and the eggplant. Reduce the heat to medium-high and
sauté the eggplant until just barely tender, about 4 minutes. Add the
zucchini. Continue cooking, stirring often, until all the vegetables are
tender, about 5 minutes.

Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just
heated through, about 1 minute. Remove from the heat. Sprinkle the
vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

This recipe yields 4 servings; 6 carb grams per serving.

Servings: 4