½ cup or so of olive oil
2 medium red onions (diced)
2 to 3 red or yellow peppers (diced)
2 pounds small fresh summer squash (diced)
2 pounds small eggplant (diced)
3 plump, fresh garlic cloves, finely minced
2 pounds Roma tomatoes (peeled, seeded, and chopped) or cherry tomatoes (halved)
Fresh thyme, basil, garlic chives, or Italian parsley (chopped)
Sea salt or kosher salt to taste
Red wine vinegar to taste
In a very large skillet over medium-high heat, heat the oil until hot. Add the onions and sauté, shaking the pan occasionally, until they are cooked through but still firm. Add some salt and garlic and cook for another minute or so. (Salt will release moisture from the vegetables and prevent the garlic from burning) Toss in some of the herbs and remove to a sheet pan or bowl. Repeat the same procedure with the remaining vegetables. Add tomatoes and quickly warm them over high heat to reduce the liquid, or if using cherry tomatoes add to the vegetable mixture and toss lightly. When all of the veggies have been cooked, taste for salt, and sprinkle with red wine vinegar while still warm. Gently toss all together. Serve warm or at room temperature. Serves about 8 to 10.
Delicious as a side dish with fish, chicken, pork, or in pasta.
SUMMER SQUASH SALAD
from 4th St. Bistro in Reno
Small summer squash (shaved thin on a mandoline)
Pecans (toasted and coarsely chopped)
Fresh mint and basil leaves (torn)
Hard cheese (white cheddar, gouda, goat, Parmesan, pecorino) (small dice)
Salt and pepper
Lemon vinaigrette (fresh lemon juice, minced shallot, salt, extra-virgin olive oil)
Toss all ingredients together in a bowl. Taste and adjust seasonings. Serve immediately. If not, the salt will cause water to release from the squash and it will be a soggy mess. You may assemble all ingredients ahead of time and toss with the vinaigrette just before serving. It makes as much as you want to shave.
4th St. Bistro
3065 W. Fourth St., Reno, NV 89523
775-323-3200 www.4thstbistro.com
