Cold Summer Salad

To prepare a delicious and nutritious dish, start by peeling a large onion, which you will slice very thinly. This technique will allow the onion to sauté evenly, releasing its flavors. In a cast iron pot, add two tablespoons of olive oil, perfect for adding a Mediterranean touch to your dish. Once the oil has heated up a bit, add the sliced onion and sprinkle a pinch of salt, which will help draw out the juices from the onion. Reduce the heat to low and let the onion sauté for about 15-20 minutes, stirring occasionally to prevent sticking.

After the onion has softened and turned golden, add a teaspoon of sugar, which will help caramelize it, giving it a sweet and deep flavor. Next, prepare the vegetables: cut the zucchini into large pieces, so they retain their texture during cooking. Cut the eggplants into large cubes, taking care to sprinkle them with a little salt to remove their natural bitterness. The mushrooms, which you have previously cleaned, can be halved if they are large or left whole if they are small.

Add all these vegetables to the pot with the caramelized onion. Don’t forget to add a few cloves of garlic, either whole or finely chopped, depending on your preferences. Mix all the ingredients well and let them cook, stirring periodically, until the vegetables become tender and delicious, a process that should take about 10-15 minutes.

In the last few minutes of cooking, add the tomato pulp, which will bring extra juiciness and flavor to the dish. Also, add a few bay leaves, which will enrich the taste with subtle aromatic notes. Let everything simmer for 5-10 minutes, stirring occasionally to prevent sticking to the bottom of the pot. Finally, don’t forget to add freshly ground pepper for a spicy taste and intense aroma. Serve this dish warm, alongside a side of rice or fresh bread, and enjoy a healthy and flavorful meal!