Sauteed Summer Veggies

Since joining a CSA this year, I've had a plethora of veggies in my fridge. Maybe I've been watching too much Anthony Bourdain recently, but I decided that good food needn't be difficult to prepare - and less is best. In fact, it's what you don't do to your food that makes the difference sometimes.

This dish you see pictured too 10-15 minutes to prepare, from fridge to table. It is all veggies that I got fresh from the farm yesterday. Try it! You cannot go wrong.

I ate the entire thing.

Sauteed Summer Veggies

1 Tbsp EVOO
1/2 red onion, halved & cut in wedges
1 purple bell pepper, seeded and sliced
3 cloves garlic, peeled and sliced
1 cup sliced zucchini
1 cup sliced yellow summer squash
1 cup sliced eggplant
1 medium tomato, cut into wedges
1 fist full fresh basil leaves
freshly ground salt & pepper to taste

Heat the oil on medium-high in a large saute pan. Add onion & cook for 1-2 minutes. Add peppers and garlic, continue cooking for @ 2 minutes. When onion is browned and starting to carmelize, add the zucchini, yellow squash, eggplant, salt & pepper. Reduce heat to medium, cook while turning for 2 minutes. Add tomato, stir and cover. Simmer for 3-4 minutes, add basil, stir and simmer for another 1-2 minutes.

You seriously cannot ruin this, and the times are only guidelines, as I didn't stand there watching the clock while I made it.

Let me know what variations you make! Enjoy!