Misto di Verdure Stufate

Something between a sauté and a stew, and much like the French ratatouille, this is a method for cooking an array of summer vegetables. Green beans, asparagus, zucchini, and Swiss chard are first sautéed with herbs, then stewed in tomato. The vegetables will not entirely brown but they will form a slight crust and their juices will concentrate. The vegetables must not be stirred too much during cooking; rather, they should be allowed to sit undisturbed in the pan. In Toscana and particularl