Braised Late Summer Vegetables with Herbs

This dish, featuring a rainbow of vegetables is delicious over pasta or as a side dish. Serves 6.


2 tablespoons olive oil
1 cup sliced onion
1 cup chopped sweet red peppers
2 cloves sliced garlic
4 cups chopped zucchini, eggplant, tromboncino or combination
1 cup chopped okra
2 cups chopped fresh tomatoes
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1/2 teaspoon dried parsley (or 1 tablespoon fresh)
1 bay leaf

  1. Heat the olive oil in a large skillet over medium heat.  Add the onion and pepper and cook for 5 minutes.  Add the garlic and cook 1 minutes more.
  2. Add the zucchini, eggplant, tromboncino, okra, tomatoes, and herbs.  Cook, stirring occasionally until the vegetables are soft, about 20 to 30 minutes.
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