Sautéed Vegetable Medley

1Wash and trim the green beans (1 cup). Cut the eggplant (1) and capsicum (1) into small cubes.

2Heat olive oil (2 tbsp) in a large skillet over medium heat.

3Add minced garlic (1 clove) and sauté for 1 minute until fragrant.

4Add the green beans (1 cup), eggplant (1), and capsicum (1) to the skillet.

5Season with paprika (½ tsp), cumin (½ tsp), chili powder (½ tsp), dried oregano (½ tsp), salt (½ tsp), and black pepper (¼ tsp).

6Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

7Remove from heat and serve hot as a side dish or over cooked rice or quinoa.