2 Tbsp. Butter
1 cup Zucchini, diced
1 cup Yellow squash, diced
1 cup Eggplant, diced
3/4 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip
Salt and pepper to taste
Garnish with dried oregano if desired
Melt butter in a large frying pan. Add zucchini, squash and eggplant. Begin to sauté. After 2 minutes, add Roasted Red Pepper & Onion Dip and mix into vegetables. Season with salt and pepper. Cook until vegetables are slightly tender.