"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Veggies Recipe

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This recipe for Italian Veggies, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauri Miller
Added: Monday, August 13, 2007


3-4 red potatoes, cut into 1-1/2" pieces
1 eggplant, cut into 1-1/2" pieces
Olive oil
Salt, pepper, & garlic salt to taste
2 garlic cloves, minced
1 onion, cut into wedges
2-3 small zucchini, sliced
2-3 bell peppers (different colors), cut into strips
1-3 sprigs fresh basil
1-2 handfuls grape tomatoes

Mix chopped potatoes & eggplant; arrange on a cookie sheet covered in foil. Drizzle olive oil over potatoes & eggplant. Season with salt, pepper, & garlic salt as desired. Bake at 350║, turning occasionally for 30-45 minutes or until potatoes are done. More olive oil can be added as needed.

While potatoes & eggplant are baking, prepare remaining ingredients. In a big skillet, sautÚ garlic, onion, zucchini, bell peppers and basil in olive oil. Season with salt & pepper. When potato & eggplant mixture is done, add to pan with other vegetables & cook for several minutes more.

In a small skillet, heat 1/4" olive oil. Add grape tomatoes & sautÚ briefly. Add tomatoes to the other vegetables; stir in & serve.




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