Serves 10 – 12

What You’ll Need:

A Large Pan with a Cover
Measuring Cups & Spoons
A Sharp Kitchen Knife
A Whisk



1/4 Cup Lemon Olive Oil
1 Medium Onion, Roughly Chopped
3 Medium Carrots, Sliced
12 Ounces Frozen Artichoke Hearts
1 Medium Eggplant, Cut into Chunks
2 Large Zucchini, Cut into Chunks
1 Yellow Pepper, Sliced
1 Red Pepper, Sliced
1 Tbsp Garlic, Minced
1/2 Tsp Dried Rubbed Sage
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Sea Salt
Fresh Ground Pepper or a Pinch or two of Red Pepper Flakes
1/2 Cup Lemon Juice
3/4 Cup White Wine
2 Tsp Arrowroot Powder


How To Put It Together:

  1. In a small bowl, whisk together the dried rubbed sage, dried oregano and dried basil; set the bowl aside for now.

  3. In a measuring cup, whisk together the white wine, lemon juice and arrowroot powder; set it aside for now.

  5. Preheat a large pan over medium-high heat. To the pan, add the Lemon Fuse Olive Oil and swirl it around the pan. Add the onion and carrots to the pan; sauté until barely opaque. Add the frozen artichoke hearts, stir to combine and cook for a couple of minutes. Next, add the eggplant and sauté for a minute, then the zucchini. Finally stir in the sliced red and yellow peppers. Stir in the dried herb mixture. Add the wine/lemon juice blend; stir and cover the pot for a couple of minutes then give it one more stir.

  7. Serve and enjoy!


Ninas Tasty Tips:

Mix left over veggies into beaten eggs and bake foe a wonderful breakfast or lunch frittata.