Step 1

Melt the butter in a large cast iron skillet or non-stick pan over medium heat. Add in the garlic cloves, thyme and red pepper flakes and saute until the garlic becomes fragrant.

Step 2

Add in the potatoes, eggplant, zucchini and yellow squash. Saute until the vegetables soften this takes about 10 minutes but is a little faster if you cover them for 2-3 minutes at a time and stir in between. Add in the dijon mustard, salt, pepper and oregano, toss and saute for another 3 minutes.

Step 3

Toss the vegetables in fresh parsley and add the fried or poached eggs right before serving and top with our green goddess dressing.