1-2 TBSP OLIVE OIL
1 LG EGGPLANT; WASHED, SLICED, & CHOPPED MED SIZE (DISCARD ENDS)
2 SUMMER SQUASH; WASHED, SLICED, & CHUNKED MED SIZE (DISCARD ENDS)
2 ZUCCHINIS; WASHED, SLICED, & CHUNKED MED SIZE (DISCARD ENDS)
2 LG ONIONS; PEELED, SLICED, CHOPPED MED SIZE (DISCARD ENDS)
4 CELERY STALKS; WASHED & SLICED NOT TOO THIN (DISCARD ENDS)
1 EACH GREEN, YELLOW, RED BELL PEPPERS; WASHED, SEEDED, & CHOPPED SM- MED SIZE
6 CLOVES GARLIC; PEELED AND SLICED
1-2 C SMALL KERNEL CORN
3-5 MED-LG TOMATOES; BLANCHED TO REMOVE PEELINGS, SEEDED, AND CUBED
1 C KALAMATA OR GREEN OLIVES**
1-2 TSP OF CARMALETE'S "ALL NAUTRAL" SEASONING (- OR +)
1/8 TSP OF EACH: BASIL, ROSEMARY, TYME
PLACE A MEDIUM-LARGE BLACK IRON DUTCH OVEN OVER MEDIUM HEAT AND POUR IN YOUR OLIVE OIL, GENEROUSLY COATING IT. DROP ONE VEGETABLE AT A TIME, BEGINNING WITH ZUCCHINIS AND LIGHTLY COOK FOR 5 MINUTES. NEXT ADD YOUR SUMMER SQUASH AND COOK FOR 5 MINUTES. REPEAT THIS STEP WITH THE CELERY; THEN THE PEPPERS AND THE EGGPLANT. CONTINUE THESE STEPS WITH THE OTHER VEGETABLES UNTIL ALL HAVE COOKED EACH 5 MINUTES. **LEAVE MUSHROOMS AND OLIVES FOR LAST INGREDIENTS TO BE ADDED ALONG WITH THE BASIL, TYME, AND ROSEMARY.
TOTAL COOKING TIME SHOULD BE 45 MINUTES. SERVES 10-12
EAT ON THICK TOASTED BREAD OR AS A VEGETABLE MIXTURE TO GARNISH A MEAL.