2-3 Japanese eggplant (long and thin) (local)
2-3 zucchini (local)
2-3 yellow squash (crookneck or patty pan) (local)
1-2 bell peppers, assorted colors (local)
1 package white button mushrooms (local)
1 red onion, cut lengthwise into slivers (local)
4 Tablespoons olive oil
4-5 cloves garlic, minced (local)
2 Tablespoons parsley, chopped (local)
1 Tablespoon dried oregano
2 Tablespoons fresh basil, chopped (local)
1-2 Tablespoons red wine vinegar
Salt and pepper to taste
Cut up all vegetables except onion to approximately equal sizes.
In large skillet or wok heat 2 Tablespoons olive oil over high heat and add garlic and onions.
Cook 5 minutes until translucent.
Add remaining vegetables, toss and stir continuously for 5-10 minutes until they begin to soften.
Dump vegetables in a large mixing bowl and add parsley, oregano and basil; mix well.
Drizzle remaining olive oil and red wine vinegar over vegetables and season with salt and pepper.
Serve immediately or chill and eat cold.