1poundred bell pepper cut into one inch cubesabout 2 peppers
½poundorange bell pepper cut into one inch cubesone pepper
½poundgreen bell pepper cut into one inch cubesone pepper
½poundzucchini cut into one inch quarter circles
½poundyellow squash cut into one inch quarter circles
1poundfresh tomatoes cut into one inch cubesRoma, cherry or grape If using cherry or grape, cut in half
10mint leaves roughly chopped
2tablespoonsfresh oregano roughly chopped
2tablespoonsfresh Italian flat leaf parsley roughly chopped
1medium eggplant skin on cut into one inch cubes
10large basil leaves roughly choppeddivided
Pinchred pepper flakes
½teaspoonfreshly ground black pepper
Italian bread slices
Additional olive oil for drizzling over each portion and for grilling bread
¼cupgrated Romano cheese for sprinkling over each portion
You will need a large Dutch oven or heavy bottomed pot and a skillet to cook and build this dish. Basically each vegetable is sautéed separately in the skillet and added to the Dutch oven where everything gets finished.
In the skillet over medium high add 1 ½ tablespoons of the oil along with shallots and onions. Sauté for three minutes and add garlic. Cook for one more minute, then add to the Dutch oven. Do not turn the heat on the Dutch oven yet.
Keep the skillet heat on medium high and add 1 ½ more tablespoons of oil and add all three bell peppers. Cook these for five minutes then add to the Dutch oven with the onions.
Keep the skillet heat on medium high and add 1 ½ more tablespoons of oil and add the zucchini and yellow squash. Cook for three minutes and add to the Dutch oven.
Keep the skillet heat on medium high and add 2 more tablespoons of oil and add tomatoes, mint, oregano and parsley and cook stirring often for three minutes. Add to the Dutch oven.
Add the remaining oil and once smoking hot, add the eggplant and cook for three minutes. Remove to the Dutch oven and retire the skillet. (The eggplant should be cooked last to absorb the brown bits from the bottom of the pan).
Add half the basil, bay leaf, pepper flakes, salt and pepper. Heat to a simmer and simmer on low for ten minutes.
Add the remaining basil, stir and adjust seasoning. Remove and discard bay leaf.
To serve, brush a little oil on one side of each slice of bread and grill on a ribbed pan or toast.
Lay toasted bread slices on a plate, cover with the vegetable mixture, drizzle some oil over the top and then finish with the Romano cheese.
Bread slices and olive oil drizzle are not included in nutrition info.