Stewed Summer Vegetables

August 25, 2008

Stewed Summer Vegetables

Sara Jones, Tucson CSA

Use any combination of summer vegetables for this recipe.
Green beans, okra, eggplant, squash and potatoes would be
perfect. Though if you only have only one or two of these
ingredients, it will still turn out nice.

About 3 cups mixed, chopped summer vegetables
1 tablespoon oil
1 medium yellow onion, sliced thinly
4 cloves garlic, minced
1 can chopped tomatoes
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
½ cup chopped green or black olives or capers (optional)
Drizzle of balsamic vinegar
Salt and pepper to taste

In a medium-size pot, sauté onion and garlic in oil until
fragrant. Add vegetables and stir to coat. Add tomatoes,
herbs and olives and/or capers, plus 1.5 cups of water. Stir
well and cover, cooking over medium-low heat for about
35 minutes, until all ingredients are tender. Drizzle with
vinegar and add salt and pepper to taste. Serve over pasta,
rice or polenta.

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