How to make it

  • Heat 2 tablespoons oil in a large skillet over medium high heat until hot.
  • Add mushrooms and cook without moving until brown on 1 side about 1 minute.
  • Continue to sauté another 2 minutes.
  • Season mushrooms with salt and pepper and pour onto cookie sheet to cool.
  • Set used pan aside.
  • In separate clean skillet heat 1 tablespoon oil over medium heat then add minced garlic.
  • Cook until golden brown about 2 minutes then add onion and cook 5 minutes.
  • In pan where mushrooms were add 2 tablespoons oil over medium heat.
  • Add yellow squash and cook 2 minutes then drain on same cookie sheet with mushrooms.
  • Place peppers in hot pan where squash was and sprinkle with 2 tablespoons thyme.
  • When heated thoroughly add peppers to waiting mushrooms and yellow squash.
  • Add zucchini to same pan then add remaining thyme and cook 2 minutes.
  • Pull both pans of onions and zucchini off the heat and add to cookie sheet.
  • In former zucchini mushroom pan cook leeks to soften about 2 minutes.
  • In the other pan bring tomatoes to a simmer then season leeks with salt and pepper.
  • Add spinach then when spinach is wilted add cooked leeks to cooling vegetables.
  • Add basil to tomatoes then add tomatoes to cookie sheet and stir gently.
  • Top with parmesan and serve.

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