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 Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
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
