Summer Vegetable Medley (Giambotta)

Serves 4 as a main dish

This mixed summer vegetables recipe, based on Italian Giambotta, is so good and very healthy. It calls for a base of onions, peppers, garlic and tomatoes, upon which any combination of yellow squash, zucchini and/or eggplant can be used, depending on what looks good at the store or in your own garden. Even the amount of tomatoes is optional. The amount called for serves only to flavor and coat the mixture. However, I sometimes add more when I want the dish a bit saucier. Whatever vegetables you use, this is a quick, easy and delicious vegetarian main dish, or an awesome side dish for a summer meal. For something a little different based on this recipe, see the summer vegetable stew in the similar and related recipes on the full page view linked above. This recipe can be made in any amount needed.


Heat olive oil in large skillet or sauté pan over medium-high heat. Add the onions and peppers. Sauté until tender, about 10 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, 1 tablespoon oregano, some salt and pepper. Cook just until the tomatoes break down, about 5 minutes. Add the squash, zucchini, eggplant and mushrooms. Season with the additional oregano, salt and pepper. Cover and cook over medium heat until very tender, about 30 minutes. Stir occasionally and add additional tomato juices or a little water if needed. Serve immediately or keep warm over very low heat. Garnish with the grated cheese.

Notes: The mushrooms add a meaty texture, but can be omitted. I prefer cremini, also known as baby bellas, with this dish. As a main dish, serve with white rice, brown rice, millet or your favorite grain.