Summer Vegetable Medley

Summer Vegetable Medley

 

It’s peak harvest season at the farmers’ markets and yesterday I shopped at two different ones and today another. Obviously I overbought, no worries though.  I turned a bunch of them into a Summer Vegetable Medley using Japanese eggplant, zucchini, summer squash, mini bell peppers, cherry tomatoes, onions and garlic.

Have you seen these adorable mini bell peppers yet? I just love them. They’re tender and ever so sweet. And you can cut them into rings that look great in sauces and salads. Not only is this vegetable medley delicious, it’s also eye appealing.

Summer Vegetable Medley

I like my eggplant on the soft side and tossed it into the pan after the onions softened and the garlic released is perfume to cook before adding the remaining ingredients. You can toss all the ingredients in together if you like, cook until the squashes are al dente for a little texture. I had a little bit of fresh mozzarella left in the refrigerator, which I pulled off in little pieces and added just before scooping the vegetable medley into the serving dish.

Summer Vegetable Medley

I did forget the basil, but we have enough of the vegetable medley left over to serve over pasta tomorrow. I’ll add some corn kernels this time and I won’t forget the basil! Aren’t leftovers the best???

 

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Summer Vegetable Medley
Author: 
Makes: 4-6 servings
 
Purchase the eggplant and squashes in similar sizes. The easiest way to cut the eggplant and squashes is lengthwise in half and lengthwise in half again. Then in ½-inch slices horizontally. The result is bite-size pieces that are pretty uniform in size and shape. Use other cheeses to garnish, such as goat cheese, Feta or grated parmesan.
Ingredients
  • 2 tablespoons olive oil
  • 1 cup minced onion (1 small onion)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 Japanese eggplant, cut into cubes
  • 20 cherry tomatoes
  • 1 zucchini, cut in to cubes
  • 1 summer squash, cut into cubes
  • 8 mini bell peppers, cored and cut into rings
  • 1 ½ teaspoons coarse salt
  • red pepper flakes, to taste
  • GARNISH
  • Use bits of fresh mozzarella, goat cheese, Feta or grated parmesan cheese and chopped basil.
Method
  1. Heat the oil in a large saute pan over medium heat.
  2. Stir in the onions and cook until soft, 3-4 minutes.
  3. Stir in the garlic and cook for 30 seconds, just until the aroma is apparent.
  4. Add the eggplant and tomatoes and cook until the eggplant is soft, about 6-7 minutes.
  5. Stir in the zucchini, summer squash, bell peppers, salt and pepper flakes. Cook until the squash is still a little firm, al dente.
  6. Stir in the basil and top with cheese.

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