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1
Zucchini
1 Yellow Squash
1 Medium Eggplant
2 Tbsp Olive Oil
2 Cloves of Garlic, chopped
1 1 Yellow Onion, diced
2 Green Peppers, coarsely chopped
1 Bunch of Italian parsley, chopped
1 Tsp Red Pepper flakes
2-3 Large Basil leaves, chopped
1 Can of diced Tomatoes
1/4 tsp salt |
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Heat olive
oil on medium heat in a large, oven-safe skillet.
Once shimmering, add the onion, red pepper flakes
and garlic, sautéing until the onions become
translucent.
With the exception of the tomatoes, mix in the
other vegetables and stir for 3 minutes.
Work in the can of tomatoes, cover and transfer
the skillet to a 350 degree oven.
Bake for 30 minutes with the lid on, then remove
the lid and let bake for another 15.
Serve over polenta or rice. Serves 4
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