Italian Countryside Secondi


  • 1 Tbsp. extra-virgin olive oil
  • 1 c. diced carrots
  • 1 c. diced zucchini
  • 1 c. diced yellow summer squash
  • 1/2 c. chopped onion
  • 1 tsp. fresh minced garlic
  • 2 medium eggplants, cubed
  • 1/4 c. chopped fresh basil
  • 1 c. fresh diced tomatoes
  • 1 Tbsp. chopped fresh oregano
  • 1 c. spaghetti sauce
  • salt to taste
  • polenta or pasta


  1. In a medium skillet combine the carrots, zucchini, summer squash, onion and garlic with the 1 Tbsp. of olive oil. Sprinkle with salt and sauté over medium heat until onion is clear and vegetables are tender.
  2. Remove from heat and add the fresh oregano, basil, diced tomatoes, and spaghetti sauce.
  3. Serve over bowls of hot polenta or your favorite pasta, along with a thick, hot slice of Italian bread.
Browse Cook(s): Cinda Sanner Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.