By: Chef Emerald Coleman
1. Preheat large saute pan on stovetop to medium high heat.
2. Pour olive oil in pan and allow to get hot.
3. Place mushroom, zucchini, and eggplant in pan and saute for approx. 3 to 4 minutes.
4. Next add tomatoes, and lemon juice and saute for approx. 2 more minutes. Add fresh herbs just before serving and salt and pepper to taste.
5. You may top with fresh shredded Parmesan cheese if preferred.