-
1
Wash peppers; halve.
-
2
Remove ribs and seeds.
-
3
Cut lengthwise into 1/4-inch thick slices.
-
4
Scrub zucchini.
-
5
Cut on diagonal into 1/4-inch thick slices.
-
6
Wash mushrooms, slice lengthwise through stems, 1/4-inch thick.
-
7
Wash eggplant.
-
8
Do not peel.
-
9
Cut lengthwise into quarters, then cut crosswise into 1/4-inch slices. In 1/4 cup hot oil in large skillet, saute green pepper, mushrooms, onion and garlic for 5 minutes or until onion is transparent.
-
10
With slotted spoon, remove to medium bowl.
-
11
Add 2 tablespoons oil to skillet.
-
12
Saute zucchini, turning frequently, until tender, about 10 minutes.
-
13
Remove from skillet with slotted spoon.
-
14
Place in same bowl.
-
15
Add remaining oil to skillet.
-
16
Saute eggplant, turning occasionally, until tender, about 5 minutes.
-
17
Return vegetables to same skillet.
-
18
Layer half of tomato wedges on top.
-
19
Sprinkle with salt, pepper and 1 tablespoon parsley.
-
20
Stir gently, just to combine.
-
21
Layer remaining tomato on top.
-
22
Sprinkle with 1 tablespoon parsley.
-
23
Simmer mixture over low heat, covered, for 10 minutes.
-
24
Remove cover.
-
25
Cook 5 minutes longer, by stirring occasionally, with pan juices or until liquid has evaporated.
-
26
Turn into large serving dish.
-
27
Sprinkle with parsley.
