Tuscan Vegetable Saute

  • Yield 4 to 6 servings

Try this colorful vegetable sautéed over polenta, pasta or risotto.


1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 pound red onions, sliced 1-inch thick
1 pound green bell pepper, stemmed, seeded and chopped
1 pound red peppers, stemmed, seeded and chopped
1/2 pound yellow squash, sliced 1/2-inch thick
1 pound zucchini, sliced 1/2-inch thick
4 large vine-ripe tomatoes, seeded and chopped*
1/2 cup kalamata olives, pitted and chopped
3 cups cooked or canned garbanzo beans (drained and rinsed if canned)
2 tablespoons fresh rosemary leaves
1 tablespoon dried Italian seasoning blend
1/2 cup chopped fresh basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley


  1. Place olive oil in a nonreactive large skillet or saute pan and heat over medium high. Add garlic and onions and saute 1 minute. Reduce heat to medium and add green and red peppers, squash and zucchini. Cook, stirring often, 4 to 5 minutes, or until vegetables begin to cook but are still firm. Stir in tomatoes and cook, stirring often, 1 minute. Reduce heat to low. Add olives, garbanzo beans, rosemary, Italian spice blend, basil, salt and pepper. Cook 1 minute or until heated through. Place in a serving dish and garnish with parsley.
*To seed a tomato: Cut in half horizontally. Over a bowl or sink, gently squeeze each tomato half until most seeds have been removed from flesh.



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