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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Heat 2 T of the olive oil in a large saute pan over medium high heat until
hot. Add the mushrooms and cook, without moving them, until brown on one
side, about 1 minute. Continue to saute for another 1-2 minutes. Lower
the heat ot medium, add the leek, season with salt and pepper, and saute
until the leek is soft but not brown, about 2 minutes. Add the 1 T garlic
and saute for another minute. Add 1tsp of the thyme and stir. Scrape the
vegetables into a large bowl. Give the pan a quick rinse and scrub if
anything has stuck and burned.
In the same pan, heat another 1 T of the olive oil over medium high heat
until hot. Add the bell pepper and saute for about 1 minute. Add the
yellow and green zucchini and cook until they release their water and turn
translucent but have not colored, about 2 minutes. Add the remaining 2 tsp
thyme. Season with salt and pepper. Spread the vegetables in the bowl
with the mushrooms so they cool quickly and retain their color.
Heat the remaining 1/2 T olive oil in the same saute pan over medium high
heat until hot. Add the remaining 1 tsp garlic. Saute briefly until
lightly colored, then add the tomatoes. Season with salt and pepper.
Bring to a boil and simmer until the mixture thickens, about 5 minutes.
Add the spinach and toss unitl it wilts into the tomatoes. Scrape into the
bowl with the other vegetables and stir so the mixture cools a bit. Add
the basil and parmesan. Toss unitl well mixed. Serve warm or at room
temperature.
Contributor: Tra Vigne cookbook
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