Sautéed Summer Vegetables

Name: Sautéed Summer Vegetables
Yield: makes 6 appetizer or side-dish servings
Ingredients: 3 cloves garlic, peeled; 1/2 cup extra-virgin olive oil; 1 small (about 8-ounce) eggplant, stem removed; Coarse sea salt or kosher salt; 1 pound small new potatoes (about 12), scrubbed and cut in half; 1 large yellow onion, cut into 1-inch chunks (about 2 cups); 2 medium red bell peppers, cored, seeded, and cut into 1-inch cubes (about 2 cups); 2 medium yellow bell peppers, cored, seeded, and cut into 1-inch cubes (about 2 cups); 2 cups zucchini, cut into 1-inch cubes; One 1-pint basket ripe cherry tomatoes; 1/2 cup shredded fresh basil; Crushed hot red pepper

December 9, 2011

Cooks' Note

If you choose not to roast the eggplant and potatoes in advance, you may brown them in oil, as you did the other vegetables. If so, start with a few more tablespoons of olive oil in the infusion, parboil the potatoes before browning them in the skillet, and don’t allow the other vegetables to overcook while you sauté the eggplant and potatoes.

Recipe notes

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