Name: Ikarian Vegetable Medley
Cook time: 1 1/2 hr
Total time: 2 1/2 hr
Yield: Makes 8 to 10 first-course or 4 to 6 main-course servings
Ingredients: 3 medium zucchini (2 lb total), cut crosswise into 1/4-inch-thick slices; 2 medium eggplants (2 lb total), cut crosswise into 1/4-inch-thick slices; 2 green bell peppers, cut lengthwise into 3/4-inch-wide strips; 4 1/2 teaspoons salt; About 2 cups extra-virgin olive oil (preferably Greek); 2 medium onions, finely chopped (2 cups); 3 garlic cloves, finely chopped; 2 russet (baking) potatoes (1 lb total); 1/2 teaspoon black pepper; 3 large tomatoes (1 1/2 lb total)

It may appear very oily at first, but this dish comes together in the end without being the least bit heavy. We realize that not everyone will have 3 colanders on hand. You can also toss the vegetables with salt and let them drain in large bowls.

Cooks' note:

Vegetable medley can be made 1 day ahead and chilled, covered. Reheat slowly, covered, over low heat 30 to 40 minutes.

Recipe notes

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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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