3 med. zucchini, sliced 1/4" thick
2 sm. eggplant, quartered and sliced into 1/4" thick pieces
2 sm. sweet onions, quartered and separated
2 cloves garlic, minced
2 Tbsp. olive oil
2 med tomatoes, cut into thin wedges
2 Tbsp. fresh chopped basil
salt and pepper
1/4 c. fat-free vinaigrette salad dressing
2 Tbsp. shredded low-fat parmesan cheese*
Heat oil in wok or skillet. Add zucchini, eggplant, onions and garlic and sauté over medium heat until almost tender, 6-7 minutes. Add tomatoes and continue to sauté until vegetables are tender, 2 more minutes. Remove from heat. Pour into serving bowl. Add basil, salt and pepper to taste, and salad dressing. Mix well. Sprinkle with shredded parmesan cheese just before serving.
*Low-fat mozzarella can be substituted if low-fat parmesan can not be found.
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