This recipe calls for "finely diced" vegetables. What does finely diced mean? Use a sharp knife to slice the vegetables lengthwise 1/4 inch thick, then crosswise into 1/4 inch cubes. I always cut a thin slice off first then lay the vegetable on the flat side. It is a lot easier (and safer!) to cut this way because it doesn't roll. (I put links to more "How to's" in the recipe below.)
This recipe also calls for de-seeded tomatoes. How do you de-seed a tomato? Roma tomatoes are easiest to use for this because you can cut the flesh away from the seeds in the middle. Slice off the top and bottom and lay the tomato on its side. Holding your knife parallel to the cutting board, slice into the tomato and cut the flesh away from the seeds as you roll the tomato.
- Heat olive oil and sauté onions, peppers, and eggplant.
- Season with salt and pepper, continue cooking for 5-7 minutes.
- Add tomatoes and zucchini and cook for another 5 minutes.
- Taste and adjust seasoning as needed.
- Add basil to taste. (Learn how to chiffonade basil)
- Serve hot or at room temperature.
- Great as a side dish or served over pasta lightly tossed with olive oil.