Sautéed Mediterranean Vegetables Over Brown Rice

Ingredients

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

Method

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