Summer Garden In A Bowl

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Now is the time to gather up all those luscious and super fresh from the earth veggies from your garden  to make classic ciambotta. That is an Italian word that means “all mixed up” as in this wonderful mixed vegetable dish. You can use whatever you have in the garden or get the ingredients from your farmers market; you can throw leftovers in too like that ear of corn you are wondering what to do with that no one ate. Depending on what you have, this dish can have a different taste and look each time you make it and will definitely become a favorite way for you to enjoy summer in a bowl.

Ciambotta


 Serves 6
 
2 tablespoons olive oil
1 red onion thinly sliced
1 clove garlic, minced
1 teaspoon hot red pepper flakes
1 tablespoon tomato paste
2 medium eggplant, peeled and cubed
1 medium zucchini cubed
1 medium summer squash, cubed
1 1/2 cups cut in half cherry tomatoes
1/4 cup shredded fresh basil leaves
salt and pepper to taste
 
Heat oil in a large saute pan; add onion and soften; add garlic and pepper flakes and tomato paste and cook for 2-3 minutes over medium heat. Add all the veggies, except the cherry tomatoes and basil. Cover and cook over low heat until the vegetables are soft but still retain their shape. Add the tomatoes, basil salt and pepper and cook uncovered for a few minutes until the tomatoes are hot. Serve as a side or vegetarian dish

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