I bought two bags of Trader Joe’s miniature zucchini, and roasted them in a casserole dish, whole, seasoned with 2 Tablespoons of olive oil and plenty of salt and freshly ground black pepper. I roasted them at 375 degrees Fahrenheit for 30-40 minutes.
Once finished, allow to cool at room temperature, and then cut into big chunks (could substitute thick-sliced, mature zucchini and/or yellow squash).
While the zucchini roast, prep the vegetables you will sauté:
- 1 large onion, large-diced
- 1 container sliced crimini mushrooms (or 8-10 white or brown mushrooms, sliced)
- 1 Tablespoon olive oil
- 1 teaspoon salt
- several grinds of freshly ground black pepper
Heat olive oil in sauté pan (I used my large wok, so if you do not have a wok, you may need to do this in smaller batches). Add onions and mushrooms, salt and pepper and sauté on high heat for approximately 5-8 minutes. If so-skilled, periodically flip contents of pan with a flick of the wrist. If not, use a heat-proof spatula or wooden spoon to stir contents periodically. It’s OK if the vegetables start to caramelize (brown) a bit. At this point, you will need to stir frequently to prevent scorching.
- 3 cloves garlic, minced
Add to above and sauté for approximately 1 minute, stirring frequently (garlic scorches easily)
- 6 tomatoes, cored and quartered (I used brown Kumato tomatoes. I like these because they are ripe when bought, and have a long shelf-life)
- 1 heaping Tablespoon dried Italian herb-mix (or could substitute 1 heaping teaspoon dried basil and 1 heaping teaspoon dried oregano)
- Optional: 1/4 cup dry white or red wine
Add to above and stir to combine. Reduce heat to medium. Cook for approximately 5 minutes, until tomatoes are cooked-through.
Add chunks of zucchini and stir to combine. Season to taste with salt and freshly ground black pepper.
Yield: approximately 7 generous servings