Vibrant Vegetable Medley with Rainbow Swiss Chard

1.Heat olive oil in a large skillet over medium heat.

2.Add minced garlic and sauté for about 1 minute until fragrant.

3.Add diced eggplant to the skillet and cook for 5-7 minutes, stirring occasionally, until it begins to soften.

4.Stir in the diced sweet red pepper and zucchini, cooking for an additional 5 minutes until the vegetables are tender.

5.Add the chopped rainbow swiss chard to the skillet, along with the dried oregano and basil. Cook for another 3-4 minutes until the chard is wilted.

6.Drizzle balsamic vinegar over the vegetable medley and season with salt and pepper to taste. Stir well to combine.

7.Remove from heat and serve warm as a side dish or over cooked grains for a hearty meal.