Instructions: In a 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper and cook 3 minutes, stirring occasionally. Stir in eggplant, zucchini, green onions, Italian seasoning, and salt. Cook 10 minutes, or until vegetables are tender, stirring occasionally.

Cover and refrigerate 1 cup of the vegetables for "Greek Vegetables and Pasta" (see recipe).

This recipe yields 2 servings.

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