Ingredients
3 Tablespoons olive oil
1 red bell pepper, cut into strips
1 small eggplant, cut into 1/4-inch strips
1 small onion, thinly sliced
2 zucchini, sliced
2 yellow squash, sliced
2 Tablespoons balsamic vinegar
2 1/2 Tablespoons GOLDEN BLOSSOM HONEY
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
In a large non-stick skillet, heat oil over medium-high heat. Sauté pepper, eggplant and onions about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes.
Add vinegar and honey to pan. Boil until liquid is reduced and coats vegetables, about 2 minutes. Season with salt and pepper.
Serves: 6-8
Add vinegar and honey to pan. Boil until liquid is reduced and coats vegetables, about 2 minutes. Season with salt and pepper.
Serves: 6-8
