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Sauteed Summer Vegetables with Garlic & Herbs

Source of Recipe


The Seattle Times






List of Ingredients



• 2 medium zucchini
  
• 2 medium eggplants
  
• 2 large tomatoes
  
• 2 red bell peppers
  
• 6 Tbsp olive oil, divided
  
• 12 cloves garlic, peeled
  
• Fine sea salt and freshly ground white pepper
  
• 12 rosemary sprigs
  
• 12 thyme sprigs
  






Instructions



1. Cut the ends off the zucchini and the eggplant, and cut each lengthwise into three equal slices. Cut three thick slices from each tomato, discarding the tops and bottoms. Cut off the tops and bottoms from the peppers and remove the seeds. Cut each pepper into 3 equal pieces.
   
   
2. Place 2 nonstick pans over medium-high heat. Add 2 tablespoons of the olive oil and 3 garlic cloves to each pan. Season the zucchini, eggplant, tomato and pepper slices with salt and pepper. Put the zucchini in one pan and the eggplant in the other with 3 sprigs rosemary and 3 sprigs thyme in each. Reduce the heat to medium and cook, turning once, until the vegetables are golden brown on each side, about 5 minutes per side. Move the vegetables to a serving platter and discard the garlic, rosemary and thyme in the pans.
   
   
3. Put a fresh tablespoon of olive oil and 3 new cloves of garlic in each pan, and when the oil is hot, place the peppers in one pan and the tomatoes in the other, along with 3 sprigs of rosemary and 3 of thyme in each pan. Cook the vegetables for 3 minutes on each side, then transfer them to the platter.
   
   Serve hot or at room temperature with grilled meats.
   
   Serves 6