Sautéed Mixed Vegetables

Ingredients

Wash all the vegetables (zucchini, bell peppers, eggplants) and dry them with a clean towel. Trim both ends off the zucchini and eggplants.
Chop them into bite-sized pieces, aiming for uniformly sized cubes. Remove the seeds and stems from the bell peppers, cut them into strips, and then chop into chunks. This ensures they cook evenly.
Heat a drizzle of olive oil in a large non-stick skillet with the garlic clove, then add all the vegetables.
Sauté for a couple of minutes, cover with a lid, and cook for about 10 minutes over medium heat, stirring occasionally.
Add a splash of water and continue cooking covered. Season with the chopped herbs and fine salt. Stir gently with a wooden spoon, making sure not to crush or break apart the vegetables.
Once the bell peppers are tender, remove the skillet from the heat. Finish with more fresh herbs to taste. Remember to discard the garlic clove. The vegetables are now ready to serve as a flavorful side dish.