This is one of the best ways to eat the abundance of summer vegetables luring you with their gorgeous colors and shapes!
2-3 Japanese eggplant (long and thin) (local)
2-3 zucchini (local)
2-3 yellow squash (crookneck or patty pan) (local)
1 red onion, cut lengthwise into slivers (local)
1-2 bell peppers, assorted colors (local)
1 package white button mushrooms (local)
2 tablespoons parsley, chopped (local)
4-5 cloves garlic, minced (local)
1 tablespoon dried oregano
2 tablespoons fresh basil, chopped (local)
1-2 tablespoons red wine vinegar
4 tablespoons olive oil
Salt and pepper to taste
Cut up all vegetables except onion to approximately equal sizes. In large skillet or wok heat 2 tablespoons olive oil over high heat and add garlic and onions. Cook 5 minutes until translucent. Add remaining vegetables, toss and stir continuously for 5-10 minutes until they begin to soften. Dump vegetable in a large mixing bowl and add parsley, oregano and basil; mix well. Drizzle remaining olive oil and red wine vinegar over vegetables and season with salt and pepper. Serve immediately or chill and eat cold.