Throughout the year, I try to take advantage of whatever fruits and vegetables are in season. It’s when they are at their peak that they have the fullest flavor and have traveled less to get to your table, thus increasing in taste. Summer’s bounty is an ideal time to consume so many different fruits and veggies that switching from heavy baked casseroles or pasta dishes normally eaten in winter to lighter options comes with ease. This time of year, zucchini are in full bloom and I try to find flavorful, easy and low-fat methods of cooking them. By themselves, I will say that they are not my favorite vegetable, I find them really bland and unflavorful, but added to stir-fries or mixed in with some of my other favorites, like bell peppers, is an ideal way for me to increase their flavor. What would have made this even better would have been the addition of some zucchini blossoms, which I absolutely adore, but finding them is next to impossible! The below doses are all approximations and just like any other stir fry, salad or soup you can adjust as you like. These are just the doses I used for what you see in the picture. The eggplants and zucchini tend to cook faster than the other veggies so don’t cut them too thinly or you will end up overcooking them and turning them into mush!
2 Small Eggplants
1 Large Box Button Mushrooms
2 Sweet Bell Peppers (I used one red and one yellow)
2 Fresh Tomatoes
1 Large Chopped Onion
2 – 3 Garlic Cloves
2 – 3 Tablespoons Chopped Parsley
2 – 3 Tablespoons Chopped Basil
1 Teaspoon Oregano
1 – 2 Teaspoons Salt, or to taste
4 Tablespoons Olive Oil
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