Just because it is hot and we are most likely staring at our barbecues wondering how not to get close to a hot indoor stove and instead sit outside sipping cold drinks, this will give you an excuse to come inside just for a couple of minutes. Here in Virginia it is a great deal since inside is Air Conditioned and it is just way too hot outside. I know that if you live in a northern United States you may need an extra push. The extra push comes in a list of ingredients, just look for yourself. If you are a veggie lover like me you will adore this dish.
1 yellow,orange,green and red pepper (or your own variation), 2 yellow squashed, 1 large zucchini squash, 4 large vine ripe tomatoes, 1 medium size red onion, 1/4 cup of olive oil, 1 large can (28 oz) of chickpeas also known as garbanzo beans, 4 garlic cloves, 1 tbs fresh rosemary leaves, 1 tbs dried Italian herbs, 1/2 cup fresh basil, salt and pepper to taste, cilantro for garnish.
Cut the red onion in half and slice thinly
peel and chop the garlic
Clean and Seed the peppers
slice them into thin pieces
proceed with more chopping next zucchini
then yellow squash
then the tomatoes, making sure you remove the seeds and soft part.
Now it is finally up to the cooking. Don’t worry there is a little bit slicing and dicing coming up later. Over medium heat saute the onion and garlic.
Cook for about 1 minute until they soften a bit
Add peppers, zucchini and squash and cook for about 8 minutes or until the peppers are softer.
If you are bored in the meantime you can chop some Kalamata olives. Make sure you buy pitted ones and not ones with pits since it will cut down on extra prep time.
When the peppers are soft add tomatoes and cook, stirring often for about 2 minutes.
Finally add the olives, chickpeas, rosemary, basil, Italian herbs, salt and pepper. Toss to warm up and serve garnished with cilantro.
Now you have yourself a perfect addition to any summer meal or a vegetarian meal in itself. It will make a great picnic and travel meal since it can keep in any heat. If you can’t imagine Italian without pasta toss in some cooked orzo or rice.