Ingredients: 1 large red onion, peeled and sliced
4 sprigs rosemary, leaves stripped from stem
1 cup extra virgin olive oil
1/2 lb. asparagus, ends trimmed
2 yellow squash, chopped in large pieces
1 green bell pepper, cored and seeded, cut into large pieces
1 red bell pepper, cored and seeded, cut into large pieces
1 orange bell pepper, cored and seeded, cut into large pieces
3 brussel sprouts, cut into wedges
1 eggplant, cut into large pieces
3 cloves garlic, whole
Salt and pepper to taste
1/2 cup favorite olives
1 cup vegetable broth Preparation: Separate onion pieces. Heat 1cup extra virgin olive oil in a deep pan. Over medium heat, saute onion and 4 sprigs of rosemary. Stir until onion is slightly opaque. Add in small batches 1/2 pound asparagus, with the ends trimmed, 1 yellow squash chopped in large pieces, 1 green bell, 1 red bell and 1 orange bell pepper, cored and seeded and cut into large pieces, 3 brussel spouts, cut into wedges, 1 eggplant cut into large pieces and 3 cloves of whole garlic and stir constantly. Sprinkle salt and pepper to taste over the vegetables. Add 1/2 cup of your favorite olives if desired. Add 1 cup vegetable broth. Turn heat to high. Cover pan and let vegetables steam for another 5 minutes. Serves: 6 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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