PREP TIME : 12 MINUTES
TOTAL TIME : 28 TO 30 MINUTES
Ingredients (for 4)
1 garlic clove (finely chopped)
1 small yellow onion (chopped)
3 tablespoons of olive oil
2 tablespoons of unsalted butter
¼ cup of cherry tomatoes (cut in 4)
½ a cup each zucchini, mushrooms, red peppers and eggplant (finely diced)
1 sprig of rosemary finely chopped
1 pinch of chili flakes
Salt and pepper to taste
1 tablespoon of fresh basil (finely chopped)
In a heated frying pan, over medium high heat, add first the olive oil then the butter, followed by the onions and garlic, cook for 3 to 4 minutes or until tender.
Add the zucchinis, peppers, mushrooms and eggplants, cook for about 6 to 8 minutes.
Add the cherry tomatoes, chilli flakes and cook for about 2 to 4 minutes or until the cherry tomatoes are tender.
Add the basil, give it a final toss, season with salt and pepper and serve.
Thanks to Chef Dino from Distinctive Appliances for this recipe.
For more details on the Bertazzoni segmented cooktop used in this video, click here