2 cloves garlic, minced
1 cup yellow onion, diced small
1 small tomato, diced small
1 small bell pepper, diced small
1 zucchini, diced small
1 eggplant, diced small

Heat saut pan on medium heat and add onions and garlic and cook until translucent. Remove from pan and place into a large mixing bowl. Begin to saut each remaining ingredient one at a time, placing each cooked ingredient into mixing bowl with onions and garlic. Once all ingredients are cooked and placed in mixing bowl, stir well. Allow to sit at room temperature for about 30 minutes before serving. Serve as appetizer or light lunch preferably with crusty bread and a drizzling of extra virgin olive oil.

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