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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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Very satisfying meatless dish, add some tofu marinated in lite soy (omit salt) and you have a very satisfying meal. I usually only cook the veggies for 8 minutes or just until they are warm through Ingredients:
20 crepes (see all purpose dinner crepes batter) |
1 lb zucchini, chopped into 1/2 inch cubes |
1 small eggplant, chopped into 1/2 in cubes |
1 onion |
1/4 cup lite olive oil or 1/4 cup butter |
2 garlic cloves, minced |
2 tomatoes, peeled & chopped |
1 green pepper |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried basil |
1/4 teaspoon thyme |
chopped fresh parsley (optional) |
Directions:
1. Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
2. Cook covered for 10-15 minutes.
3. Warm the crepes.
4. Divide the mixture between the crepes, fold& serve immediately.
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