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This rustic French dish is traditionally a slow-cooked mixture of summer vegetables, but this modernized version uses a quick, high-heat stir-frying method to cook each vegetable until crisp-tender but not mushy. Start by cooking eggplant, then summer squash, and setting them aside. Next, cook onion, bell pepper, and garlic and stir in tomatoes just until they release their juices. Toss the eggplant and summer squash back into the pan and top with fresh basil. Serve this light and healthy sauté with hearty grilled tri-tip.
What to buy: We prefer smaller Japanese or Chinese eggplants for this recipe since they taste sweeter and have fewer seeds, but larger globe eggplants will work well too.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...