rx2 mb 2
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  • 1 Red Onion, shredded
  • 2 Red Bell Peppers, sliced
  • 1 Yellow Bell Pepper, sliced
  • 3 Zucchinis, seeds removed, spiralized
  • 2 Yellow Squash, seeds removed, spiralized
  • 1 Large Eggplant, seeds removed, spiralized
  • 2 Cups Sun-Dried Tomatoes, chopped
  • 2 Tablespoons Olive Oil, more for cooking if needed
  • 2 Teaspoons Kosher Salt, to taste
  • 1 Dash Pepper, to taste
  • 1 Lemon, juiced, to taste

Steps to Prepare

  1. Using your Veggie Bullet, shred the red onion, slice the bell peppers, and spiralize the zucchinis, yellow squashes, and eggplant.
  2. Heat 1 tablespoon of olive oil over low heat in a heavy pot with a tight-fitting lid.
  3. Add onion and 2 teaspoons of kosher salt.
  4. Cook, covered, until very soft but careful to avoid browning. Check and stir regularly.
  5. Meanwhile, heat 1 tablespoon of olive oil over high heat until almost smoking.
  6. Add peppers in an even layer and cook until lightly browned (use multiple batches if necessary to avoid crowding).
  7. Repeat this individually with zucchini, squash, and eggplant.
  8. Once all vegetables are browned add everything, including the sun-dried tomatoes, to the pot with the onions.
  9. Raise heat to medium to heat through, stirring until thoroughly combined.
  10. Add lemon juice as well as additional salt and pepper to taste.
  11. Enjoy!