Vibrant Vegetable Medley with Rainbow Swiss Chard

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

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

3.Add the diced eggplant to the skillet and cook for about 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.Season with salt and pepper to taste, stirring well to combine all the flavors.

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