Advertisement
4 to 6
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
A wonderful medley of late summer vegetables. Serve this warm or at room temperature as a side dish or on thick slices of toasted Italian bread as a vegetarian or light main course. Don’t over-cook the vegetables—they should retain some crunch. If the skin of the eggplant seems tough, peel it. Otherwise, leave it on.