Warm Summer Vegetable Salad

[Guest guest]

Warm Summer Vegetable Salad

 

3/4 cup olive oil

1/2 lb. onions, chopped (about 2 cups)

1 red bell pepper, cut into 1/4 inch dice

1/2 lb. eggplant, cut into 1/4 inch dice (about 3 cups)

1/2 lb. zucchini, cut into 1/4 inch dice (about 2 cups)

1/2 lb. cremini mushrooms, chopped (about 3 cups)

2 tablespoons minced garlic

1 lb. tomatoes, cored and diced

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

freshly ground pepper to taste

salt to taste

 

In a heavy skillet, heat oil over moderately high heat until hot but not

smoking and saute onions, pepper, eggplant, zucchini, mushrooms, and

garlic, stirring until softened, about 3 minutes. Stir in tomatoes and

cook, stirring, 5 minutes, until very soft. Remove vegetables from heat

and stir in herbs, pepper, and salt to taste. Serve warm. Makes 8-10

servings, about 6 cups.

 

 

A mother of 7, I need to lay down.

 

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