- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3 tomatoes
- 2 zucchini
- 1 crookneck squash
- 1 red bell pepper
- 1 small eggplant
- 2 to 3 cloves garlic, thinly sliced
- 1 teaspoon each dried tarragon, oregano and marjoram (or 1 tablespoon each fresh, chopped)
- 1/2 teaspoon salt
- Pinch of red pepper flakes (optional)
- 2 onions, halved and thinly sliced lengthwise
- 2 tablespoons oil (sunflower, olive, safflower, or your choice), divided
- Splash of red wine vinegar
- Freshly ground black pepper, to taste
- Splash of extra virgin olive oil (optional)
Directions
Cut tomatoes very thinly across a mandolin or with a knife over a bowl to catch slices and any juice, then set aside.
Cut zucchini, crookneck squash, bell pepper and eggplant into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle over the vegetables. If using fresh herbs, omit this step. Sprinkle with salt and red pepper flakes.
Sauté onions in 1 tablespoon oil over medium-high heat. Cook until golden brown, about 7 minutes. Remove from the pan. Add remaining oil to the pan, discarding any browned onion bits. Heat to medium-high and add remaining sliced vegetables to the pan. Cook until vegetables are limp and starting to caramelize, about 12 minutes.
Add tomatoes and onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and black pepper; stir to combine. Taste and adjust seasonings if necessary. Drizzle with olive oil, if desired.
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