TableStamford Hospital’s new dietitian/chef Gavin Pritchard served his family this delicious meal he made from vegetables he picked earlier in the day at Fairgate Farm. So delicious!

Garden Vegetable Cacciatore

Makes: 4 servings
Serving size: about 2 cups

Nothing beats a warm, satisfying dish on a cool early fall night! What better way to use the tail end of your summer garden harvest than in this delicious and health supportive dish. Serve as a sauce over grilled chicken breast, whole grain barley, or roasted salmon, or even as a main dish all on its own. Substitute vegetables according to your preference and availability. This quick and easy comfort dish is sure to please even the pickiest of vegetable eaters!

What you need!

1 tablespoon Extra virgin olive oil
4 cloves Garlic, peeled, minced
Pinch Crushed red chili flakes (optional)
1 cup Yellow onion, peeled, chopped
1 cup Red bell pepper
1 cup Eggplant, peel on, cut into 1-inch squares
1 cup Tomatoes, chopped
1 cup Zucchini squash, cut into 1-inch squares
1 cup Yellow summer squash, cut into 1-inch squares
½ cup Dry red wine
2 tablespoons Balsamic Vinegar
1 cup Prepared Tomato Marinara Sauce, no-sugar added
Black Pepper To taste
2 tablespoons Caper berries, drained,
4 leaves Fresh Basil, chopped
4 teaspoons Parmesan Reggiano Cheese

What you do!

1. Heat olive oil in a medium sauté pan over medium heat
2. Add garlic, red chili flakes, yellow onion, and bell pepper and cook for 4 minutes, or until vegetables are just softened, stirring often
3. Add the eggplant, tomatoes, zucchini, and yellow squash and cook for 3 minutes, or until vegetables are just softened, stirring often
4. Add the red wine, balsamic vinegar, and tomato sauce and reduce heat to a simmer for 4 minutes. If sauce is too thick for individual preference, thin by adding a small amount of warm water or low-sodium stock a little at a time, stirring to combine until preferred thickness is reached
5. Finish dish by adding black pepper, caper berries, and fresh basil and stir to combine. Remove sauté pan from heat
6. Divide into individual shallow bowls and top with grated cheese
7. Enjoy!