Melissa's Corporate Chefs
1/4 cup olive oil
1 cup Crimini Mushrooms, sliced thick
1 leek, sliced in half moons
1 Organic Bell Pepper (use red Bell Pepper) sliced into 1/2 inch cubes
1 Organic Bell Pepper (use yellow Bell Pepper) sliced into 1/2 inch cubes
1/2 fennel (use bulb) cut into 1/2 inch pieces
1 clove peeled garlic, minced
1 medium eggplant, diced
1 large organic zucchini, medium diced
3/4 pound organic tomatoes, peeled, seeded and chopped
1/2 cup basil, cut into chiffonade
2 sprigs thyme, chopped
1/4 cup Parmesan cheese
2 tablespoons Italian parsley, finely chopped
Pre-heat oven to 350°F. In a large sauté pan heat 2 tablespoons oil. Add mushrooms and cook until browned. Set aside.
Add more oil as necessary and add leek, peppers and fennel to pan without crowding.
Do this in batches if necessary. Add garlic and sauté briefly, do not brown the garlic, remove and set aside with mushrooms.
Sauté eggplant until browned and reserve with cooked vegetables, sauté zucchini, add reserved vegetables to pan along with tomatoes, basil and thyme. Cook only until heated through.
Spoon into a serving dish and garnish with parmesan cheese and parsley.