👨🍳 Instructions
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🥬 Prepare the Vegetables
Wash and chop all the vegetables into bite-sized pieces. Try to keep them uniform in size for even cooking. This ensures a perfect blend of textures and flavors! 🥗
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🧄 Sauté the Aromatics
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant. 🌟
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🍳 Add the Vegetables
Stir in the bell pepper, zucchini, and eggplant. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and their natural flavors blend together beautifully. 🥘
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🍅 Add Tomatoes and Herbs
Mix in the diced tomatoes (or canned tomatoes) and cherry tomatoes (if using). Sprinkle the thyme, oregano, and basil over the mixture. Season with salt and pepper to taste. Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally. 🕰️
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🌿 Garnish and Serve
Once the vegetables are tender and infused with the herbs’ aroma, remove from heat. Garnish with fresh basil leaves for a burst of color and added freshness. Serve warm with crusty bread, over rice, or as a standalone dish. Bon appétit! 🍽️
💡 Tips & Variations
- ✨ Add Protein: Include chickpeas or cooked lentils for a heartier version.
- ✨ Cheesy Twist: Sprinkle grated Parmesan or crumbled feta cheese on top before serving.
- ✨ Spicy Kick: Add a pinch of red chili flakes for a hint of heat.
- ✨ Meal Prep: Store leftovers in the refrigerator for up to 3 days or freeze for a quick, healthy meal later.
