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Vegetable Medley with Almonds


  • 4 zucchini
  • 2 green peppers
  • 2 red peppers
  • 2 large onions
  • 1 eggplant
  • 4.5 oz unsalted whole almonds
  • 1 sprig thyme
  • 10 tbsp. O&CO. Galantino Olive Oil or other grassy olive oil
  • O&CO. Fleur de Sel
  • Freshly ground black pepper


  1. Peel the zucchini. Halve and seed the peppers. Dice all the vegetables into a medium dice. Mince the onions.
  2. Heat 7 tablespoons of O&CO. olive oil over medium-high heat in a large sauté pan.
  3. Add the almonds and roast, gently shaking the pan, until the golden brown.
  4. Add all the vegetables and the thyme. Season with O&CO. Fleur de Sel and freshly ground pepper and stir well.
  5. Cover the pan, bring the heat to low and cook for 35 minutes. Check the mixture often and stir to make sure the vegetables don’t burn.
  6. Once the vegetables are soft, remove from heat and toss with the remaining olive oil.

  7. Serving suggestions: Top the vegetables with a poached egg or serve cold with O&CO. Mini-Crostini spread with your favorite O&CO. Tapenade.