Adapted from The New Moosewood Cookbook
I had a twinge of guilt as I purchased a very small, very out-of-season zucchini for this recipe. I knew it had had a long trip from Mexico or somewhere the sun is actually shining right now. But it seemed like it would go so nicely in this dish…so I bought a well-traveled eggplant, too. And then a tomato. Oh, and a sweet pepper, too. It just seems that summer is so far away. You’ll forgive me, right? If you happen to be making this in the summer, never mind.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Number of servings (yield): 4
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