4 zucchini and/or summer squash, coarsely diced
1/2 red onion, finely diced
6 large cloves garlic, finely diced
6 red or yellow tomatoes, diced
1 yellow pepper, diced
1 red pepper, diced
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh savory
1 tsp. sugar
1 tsp. dried oregano
1 T olive oil, plus more for sauteing as needed
salt and pepper to taste
1/2 cup chopped fresh basil (or less)
sea salt to finish
Heat small amount of olive oil in large, heavy pan, add zucchini and yellow squash and saute 5 minutes. Remove and set aside.
Add a bit more olive oil, then add peppers, onions, and garlic and saute 3-4 minutes. Add tomatoes to pan, gently combine vegetables, and saute 5 minutes more.
Add zucchini and yellow squash back into pan with parlsey, savory, sugar, olive oil, dried oregano, and season with salt and pepper. Reduce heat to low and cook uncovered one hour.
After an hour, add chopped fresh basil, season with sea salt and cook 5-10 minutes more. Serve hot or room temperature.
This recipe is also linked to...
Delicious Dishes: Fall Favourites
Saturday's Seasonal Inspiration