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Serves 4 to 6

1 cup diced zucchini
1 cup diced yellow squash
1/2 cup diced jumbo yellow onion
1 cup diced eggplant
1/2 cup diced red pepper
1 cup diced tomatoes in juice
1/4 cup dry white wine
3 tbs. sliced garlic
12 basil leaves, torn in half
1 tbs. Herbes de Provence
1/2 tsp. dried chili flakes
1/4 cup extra virgin olive oil
Salt and pepper to taste

Place the olive oil in large nonreactive skillet over medium high heat. Heat oil for several minutes until you can smell the olive aroma.

Add all the ingredients except the wine, tomato and salt/pepper. Sauté until vegetables begin to color and are just cooked through. Add the wine and tomato and cook until liquids are evaporated.

Place pan contents in a large bowl immediately, season and serve or reserve.

Optional: Stir in a tablespoon of orange zest or a few tablespoons of sliced olives.


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