Brown Rice Bowl With Sautéed Vegetables

Ingredients

• 1 eggplant, peeled and cubed
• 1 zucchini, thinly sliced
• 2 green bell peppers, cut into strips
• 3 tablespoons onion, sliced
• 2 cups Italian salad dressing (low fat)
• 2 cups cherry tomatoes
• cooked brown rice

Method

1. 1 Place eggplant, zucchini, green bell peppers, onions, and salad dressing into a skillet.
2. 2 Stir lightly to combine and cook over low heat until vegetables are tender.
3. 3 Stir in cherry tomatoes and cook for 3-5 minutes.
4. 4 Serve over cooked brown rice.