As some of you know, my wife, Heather, has a passion for organic gardening. And her vegetable garden is “off the hook”. After harvesting some zucchini, onions, squash, peppers, tomatoes, and a few herbs, she thought she’d take a stab at this recipe. All I can say is “Mmm, mmm, goood.”

2 zucchini, sliced
1 large yellow onion, sliced
2 yellow squash, sliced
1 eggplant, cut into 1-inch pieces
1 cup chopped celery
1/2 green bell pepper, sliced
2 cloves of garlic, chopped
1/3 cup vegetable oil
4 large tomatoes, chopped
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Saute zucchini, onion, yellow squash, eggplant, celery, green pepper and garlic in oil for 7 to 10 minutes. or until vegetables are tender. Add tomatoes, basil, oregano, thyme and pepper; mix well. Simmer until heated through, stirring occasionally. Sprinkle with cheese. Serve immediately. Yield: 10 servings. (4-H Children’s Garden, Michigan State University)