Yield: 4 Servings
|¼ cup||Olive oil|
|2||Clove garlic; finely diced|
|¼ cup||Onion; peeled*|
|¼ cup||Zucchini (green);*|
|¼ cup||Zucchini (yellow) OR yellow squash;*|
|¼ cup||Tomato (red);*|
|¼ cup||Tomato (yellow);*|
|1||Sprig fresh thyme chopped in 1/4 inch pieces|
|2 tablespoons||Balsamic vinegar|
|¼ teaspoon||Kosher salt; or to taste|
|⅛ teaspoon||Black pepper; or to taste|
* finely diced
Serve with Grilled Balsamic Veal Chops and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic 1. Pour olive oil into a heated saute pan. Add garlic and cook over medium heat, stirring, for 30 seconds. Add all diced vegetables; cook, stirring, until tender but crisp, about 2 to 3 minutes.
2. Add thyme and balsamic vinegar. Stir just until blended. Remove from heat. Season with salt and pepper.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996