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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat 2 tablespoons of the garlic-infused olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only once or twice, until golden on most sides, about 6–8 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon garlic-infused olive oil to the same pot over medium-high heat. Add the zucchini and red bell pepper and cook, stirring occasionally, until the edges are lightly browned and the vegetables have softened slightly, about 5–6 minutes.
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