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Vegetable Casserole



5 Servings
2 T vegetable oil
1 sm onion
--sliced and into,Separated
-rings
1 md eggplant
--unpeeled,cut into
-bite-sized pie
1 sm sweet red pepper
--cored and thinly,Sliced
1 cloves garlic (1-2),peeled
-and,Crushed
1 lb fresh spinach,cleaned and
-CHOPPED
--or 10 oz pkg,Frozen
-chopped spina,thawed
1 sm zucchini,peeled and sliced
2 md tomatoes,cut in wedges
1/2 t salt
1/4 t black pepper


1. In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
2. Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
3. Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
4. Serve immediately.
Serves 4 to 6













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