A symphony of summer vegetables, perfectly balanced in sweetness and acidity, showcasing the alchemical transformation of humble vegetables into a harmonious blend of textures and flavors.
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In a large skillet, heat olive oil over medium heat.
Add eggplant and cook until soft, about 5 minutes .
Add zucchini and peppers, sauté for 5-7 minutes until softened.
Stir in garlic, tomatoes, herbes de Provence, salt, and pepper.
Cook uncovered, stirring occasionally, until vegetables are tender, about 15-20 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
