This dish this is an easy way to use a multitude of vegetables. Zucchini, summer squash, and eggplant are the ones I used this time, but you can try kale, kohlrabi, corn—even potatoes; they’ll all be good, even two or three days after they’ve been cooked. This is seriously filling and delicious fare.
By Tami Ganeles Weiser
I am Tami Weiser—food writer, food anthropologist, and culinary professional. Join me in finding a genuine expression of your heritage through food, incorporating who you were, who you are and who you want to be. At theweiserkitchen.com I offer original, globally-inspired, seasonal, kosher-style recipes, culture and history made relevant and a dollop of kitchen wisdom to take you and your cooking from good to great.