Summer Vegetable Saute
Chock-full of colorful summertime veggies!
15 minutes
153kcal
0.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Chop both the zucchini and eggplants into half of their lengths, then cut lengthwise into sixths. Poke the shishito peppers with a skewer in a few places.
- Heat the salad oil in a fry pan, add (1) in order and saute.
- Add in the cherry tomatoes, once cooked through, season with the ponzu sauce.
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