Summertime Soufiko
This Summertime Soufiko recipe was inspired by the The Blue Zones cookbook. The Blue Zones are seven different geographical locations where their population lives with low rates of chronic diseases.
Servings: 5 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium zucchini
- 2 Japanese eggplants
- 2 bell peppers
- 1 white onion
- 1 large tomato
- ½ teaspoon garlic minced
- ½ cup red wine vinegar
- 1 sprig rosemary
- black pepper to taste
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- Heat the oil on medium-high heat, adding all vegetables and garlic. Allow the mixture to cook for 5 minutes before adding the red wine vinegar, rosemary, and black pepper.
- Allow the soufiko to cook for another 10-15 minutes, or until vegetables are soft.
- Once vegetables are soft, remove from heat and serve with sourdough or as a side dish. Enjoy!