1. In a large pot, sauté onion in olive oil over high heat for about 1 minute, being careful not to burn. 2. Add garlic and cook until very light brown, stirring to keep from burning. Add eggplant, zucchini, and yellow squash and cook for 3-5 minutes, stirring frequently. Add chayote and jícama and cook for 3-5 minutes. Add peppers and poblano and cook for 3-5 minutes. Finally, add tomatoes and cook for 2-3 minutes. Season with salt and pepper. If you like, cook a little longer. Salt and pepper to taste. 3. Add in herbs, reserving some to scatter around serving on plate. 4. To serve, place on plates and top with basil leaves.This is good on rice or pasta. Garnish plates with sprigs of parsley or cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
