Directions
Food Safety Tips:
- Wash hands with soap and warm water for at least 20 seconds.
- Clean all countertops and equipment used for food preparation.
- Gently rinse all produce under cool running water.
- Use separate equipment for handling raw food and cooked food.
Preparation:
- Blanch tomatoes in salted boiling water and cool in ice water.
- Peel tomatoes, remove the seeds, and set aside.
- Separate the basil leaves from the stems and set aside.
- Separate the thyme leaves from the stems and set aside.
- Prepare the vegetables by cutting them into the proper size (5mm x 5mm)
- Pour the oil into a large sauté pan and heat it.
- Add the onions, sweat, remove, and set aside.
- Repeat the same process with the red and yellow peppers, eggplant, and zucchini. Season every vegetable with pepper from the mill.
- Sauté tomatoes and add all reserved sautéed vegetables.
- Season with pepper and garnish with fresh thyme leaves and basil.