vegetable on toast with small jar of salt on paper

This simple combination of vegetables and olive oil makes for a simple meal that’s wonderful served warm or at room temperature. I make it all year long, but in warm weather months, it’s perfect for a casual dinner outdoors.




  1. Add olive oil to a heavy pan like a Le Creuset Dutch oven over medium heat. Add the onion, tomatoes, bell pepper, garlic and a pinch of salt. Cook fo about 10 minutes until vegetables begin to soften. You want to sweat the vegetables, not brown them.
  2. Add the eggplant and a more olive oil if it’s a little dry.
  3. Cook for another 10 minutes.
  4. Add the zucchini or yellow squash and the salt and herb mixture.
  5. Add a little more olive oil and continue to stir and cook for an additional 15 minutes.
  6. Once all the vegetables are soft, stir in the vinegar and a little more salt as needed.


I make a double batch because it’s even better the next day!