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autumn vegetable skillet

In dinner on October 14, 2011 at 11:27 pm

i was craving veggies AND cozy, warm dinner, which is always a hard combination. but it’s important to get some of these recipes in the bag for fall and winter. i was thinking of veggie risotto when i came up with this, so keep that in mind.

i started with a veritable bounty of autumn vegetables:

i was going for colorful!

chop everything into bite-sized pieces, and salt and drain your eggplant.

i forget why you are supposed to do that, but you are…

heat some oil in a cast iron skillet, or other large frying pan, and i started by adding halved garlic cloves (which came out so sweet and smooth and roasty) and slices of red onion.

for the rest of the veggies, cooking time really depends on what you are using. i wanted things soft, but not super mushy, so i decided the eggplant would take the longest (went it first),

followed by the two squashes,

followed by the red pepper, which just got a spanking. i hate mushy red pepper.

i also kept adjusting the heat between medium low and medium high because i wanted the veggies to not only cook, but maybe even get a little char on them.

while this is all going on, cook up your polenta, or open a package of trader joe’s premade finest.

i stirred about a 1/4 cup of shredded mozzarella into it, just because i had it lying around.

colorful, quick, healthy fall veggie dinner!

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  1. Yum! Looks wonderful! I, too, have eggplant. I have one left and I think I’m going to use this recipe.

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