Chef Donna Lovett from Marriott City Center prepared the dish, using ingredients from Axdahl’s Farm

1/2 C olive oil
6 oz. onion diced 1/4 in.
2 cloves garlic, chopped
3 oz. each cleaned red and green bell peppers, diced 1/4 in.
1 oz. tomato paste
6 oz. trimmed, raw eggplant, diced 1/4 in.
3 oz. each trimmed zuccini and yellow squash diced 1/4 in.
1 t fresh thyme, chopped
salt and black ground pepper to taste

In a saucepan heat the olive oil and over medium heat saute the onion and garlic until translucent. Add the peppers and saute for 2-3 minutes. Add the tomato paste and cook for another 3 minutes. Add zucchini, squash, and eggplant. Season with salt, pepper, and thyme and continue to cook on medium heat until the vegetables are done. Cool down and store refrigerated until needed for services. Reheat, adjust seasoning if necessary and serve as directed.

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