Ingredients
- Olive oil
- 1/4 pound fresh mushrooms, cleaned and sliced
- 1 medium onion, diced
- 4 Italian fryer peppers, sliced
- 1 red bell pepper, small diced
- 1 baby eggplant, sliced
- 2 ripe tomatoes, thinly sliced
- 2 medium zucchini, sliced
- 3 medium potatoes, diced
- Salt and pepper
Directions
In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By Chef #702797
on August 01, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe tonight using (almost all locally grown veggies - either from my garden or the local Farmer's Market. I took Lizette's advice and cooked all the veggies separately. It was wonderful. I served as a side with marinated grilled lamb kebabs (also from a local source.
Thanks for providing this recipe for all to enjoy, Don Pintabona!
Remember - BUY LOCAL FOODS!
By tiny.wahine01_1...
Norfolk, 86
on July 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We made this with potatoes, zucchini, red, orange & green bellpeppers, roma tomatoes, italian eggplant and onion. Its tasty, healthy and goes very well with crusty toasted italian bread. We sauteed each vegetable ingredient separately (4 skillets going at the same time... then mixed them altogether in the end, seasoned with torn basil leaves, salt and pepper. This dish tastes is even better 2 days later.
Read all 2 reviews