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Servings: 8

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Ingredients

  • 2 tbsp (25 mL) olive oil
  • 2 cloves Ontario Garlic, minced
  • 1 Ontario Onion, chopped
  • 1 large Ontario Zucchini, cubed
  • 1 small Ontario Eggplant, cubed
  • Half each Ontario Sweet Red and Yellow Pepper, chopped
  • 2 large Ontario Tomatoes, chopped
  • 6 cobs Ontario Sweet Corn, husked
  • 1 cup (250 mL) sliced Ontario Mushrooms
  • 2 tbsp (25 mL) chopped fresh Ontario Basil or 2 tsp (10 mL) dried basil
  • 1/2 tsp (2 mL) each salt and dried thyme leaves
  • 1/4 tsp (1 mL) pepper
  • Fresh Ontario Basil or Parsley Leaves

Instructions

In large nonstick skillet, heat oil over medium heat. Add garlic and onion; cook, stirring occasionally until softened, about 5 minutes. Add zucchini, eggplant, peppers and tomatoes. Cover and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes.

Meanwhile, with sharp knife, cut kernels from corn; set aside.

Add mushrooms, basil, salt, thyme, pepper and corn kernels to skillet; cover and cook until corn is just tender, about 5 minutes. Garnish with basil leaves. 

Nutritional information

  • Protein: 5 g
  • Fat: 5 g
  • Carbohydrate: 29 g 
  • Calories: 170
  • Fibre: 6 g
  • Sodium: 170 mg