Vegetable Side Dish

(2 votes)

1/2 cup olive oil
1 medium eggplant, diced into 1/2-inch pieces
2 medium yellow squash, diced into 1/2-inch pieces
1 medium zucchini, diced into 1/2-inch pieces
1 yellow onion, diced into 1/2-inch pieces
1 pint mushrooms cut into 1/2-inch pieces
1 red bell pepper, cored, seeded, diced into 1/2-inch pieces
1 green bell pepper, cored, seeded, diced into 1/2-inch pieces
4 cloves garlic, chopped
3 ripe roma tomatoes, diced into 1/2-inch pieces
2 tablespoons freshly chopped oregano
salt and pepper to taste

Place some of oil in large skillet. Let oil get very hot, then add some of eggplant, squash, zucchini, onions, mushrooms and peppers. Do not overfill pan or vegetables will boil rather than sear. Do this in batches until oil and vegetables are used up. You probably will have to make about four batches.

When cooking the last batch of vegetables, add garlic, tomatoes, oregano, salt and pepper. Let stew 1 to 2 minutes. Combine all ingredients in casserole and cover.

Bake at 350 degrees 20 minutes. Makes 10 to 12 side-dish servings.

Note: This dish may be partially prepared the day before. Cut and cook vegetables. The next day, reheat and finish in the oven.



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