Summer Veggie Medley
SUMMER VEGGIE MEDLEY
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|1 medium||zuchinni squash|
|1 small||japanese egg plant (unpeeled)|
|1 large||ear of corn cut off cob|
|1 pinch||cayenne pepper|
|1 pinch||black pepper|
|1 dash(es)||rice wine vinegar (to your taste)|
|1 pinch||fennel seed|
|1 Tbsp||olive oil|
|1/2 tsp||sugar (or to your taste)|
Cube zuchinni, eggplant,tomato, and cut the corn off the cob.
Heat olive oil in skillet on medium heat.
Add garlic, zuchinni, corn, eggplant, and tomato to oil. Add remaining ingredients to mixture in skillet. Saute for about 8-10 minutes or until desired texture.