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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
