-
1
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot.
-
2
Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute.
-
3
Continue to saute for another 1 to 2 minutes.
-
4
Season mushrooms with salt and pepper and pour onto cookie sheet to cool.
-
5
Set used pan aside.
-
6
In a separate, clean skillet, heat 1 tablespoon oil over medium heat.
-
7
Add minced garlic.
-
8
Cook until golden brown, about 1 to 2 minutes.
-
9
Add onion and cook until softened, about 5 minutes.
-
10
In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat.
-
11
Add yellow squash.
-
12
Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
-
13
Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme.
-
14
When heated thoroughly, add peppers to waiting mushrooms and yellow squash.
-
15
Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes.
-
16
Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
-
17
In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes.
-
18
In the other, bring the tomatoes to a simmer.
-
19
Season the leeks with salt and pepper, to taste, and add spinach.
-
20
When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet.
-
21
Add basil to the tomatoes, then add tomatoes to cookie sheet.
-
22
Stir gently, and top with Parmesan and serve.
