August Recipe Program by Karla Sorrentino TOMBET

August Recipe Program by Karla Sorrentino TOMBET

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Serves 4-6
• 1 lb. potatoes, peeled and sliced
• 3/4 lb. zucchini, unpeeled and sliced
• 3/4 lb. yellow squash, unpeeled and sliced
• 1 lb. eggplant, unpeeled and sliced
• 1 1/2 lbs. large tomatoes, whole
• 1 lb. bell peppers, medium diced
• 3 cloves garlic, minced
• kosher salt
• black pepper
• extra-virgin olive oil
• flat leaf parsley, roughly chopped
1. Score the bottom of each tomato. Plunge them
into boiling water for 30 seconds and then into ice
water. Remove from the water, peel, then chop.
2. In a large sauté pan, cook each of the vegetables
separately in olive oil until gently browned on each
side and cooked through. Transfer to paper towels
to absorb any excess oil. Season with a little salt
while still warm.
3. After all of the vegetables are cooked, remove
excess oil from the sauté pan and add the garlic.
After a few seconds, add the chopped tomatoes
and season with salt and pepper. Cook on low for
15-20 minutes.
4. In a baking dish, layer the potatoes first, followed
by a layer each of the eggplant, zucchini, yellow
squash, peppers, and then the tomato sauce over
the top. Garnish with parsley and a drizzle of olive
oil. Serve as a side dish or with crusty bread and
some wilted greens as a vegetarian entree.

Shopping List

1 pound potatoes
3/4 pound zucchini
3/4 pound yellow
1 pound eggplant
1 1/2 pounds
1 pound bell peppers

1 head garlic

1 bunch flat leaf
kosher salt
black pepper
extra-virgin olive oil
Contributed by:
Karla Sorrentino
Chef & Proprietor of TASTE by karla sorrentino

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