Ingredients
4 garlic cloves, minced
4 Tablespoons olive oil
1 medium eggplant, peeled and cubed
1 large zucchini, cubed
1 large Portobella mushroom, washed and sliced
1 pound asparagus, peeled and cut into thirds
1 (28 ounce) can tomatoes, chopped with juice
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup Kalamata olives, pitted and sliced in half
1 pound pasta of your choice, cooked al dente
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
Sauté garlic in olive oil until lightly browned. Add eggplant and sauté for 5 minutes. Add zucchini and mushroom slices. Cook for 5 minutes more.
Add asparagus, tomatoes, honey and spices. Continue cooking until asparagus are tender, about 5-7 minutes. Add olives and stir. Serve over pasta.
Serves: 3-4
Add asparagus, tomatoes, honey and spices. Continue cooking until asparagus are tender, about 5-7 minutes. Add olives and stir. Serve over pasta.
Serves: 3-4
