Is your kitchen bursting with fresh summer vegetables and wondering what to make? Mackey’s recipe is summer on a plate—simple, vibrant and full of flavor. Whether you just came back from the farmer’s market or your garden is in overdrive, this dish makes the most of the season’s best ingredients.
2 cups diced sweet peppers
2 cups diced summer squash
2 cups eggplant, skin on
1 ½ cups chopped tomatoes
1 ½ cups diced onion
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon fresh basil, thinly sliced
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme
Salt & pepper
Set a large 12 inch sauté pan over medium heat and add olive oil
Once hot, add onions and garlic
Cook the onions, stirring occasionally, until they are wilted and lightly caramelized
Add the eggplant, thyme and continue to cook stirring occasionally until eggplant is partially cooked, about 5 minutes
Add the peppers, squash and continue to cook an additional 5 minutes
Add in tomatoes, basil, parsley, salt, pepper to taste and cook 5 more minutes
Stir well to blend and serve hot
Serve with a side of jalapeno cornbread drizzled with butter. Enjoy!