Photo by Billie Nicholson


Photo by Billie Nicholson









When you have more summer veggies than you know what to do with, this simple recipe will solve your problem and give you a pot full of deliciousness, hot or cold, on its own, or accompanied.


3 Tbs coconut oil

1 onion, thinly sliced

4 garlic cloves, peeled and sliced

2 small red peppers, deseeded and sliced

2 small bay leaves

3 Ichiban-style eggplants, cut into ½” pieces

1 zucchini, sliced

5 okra pods, sliced

¼ cup diced tomatoes

Kosher salt to taste

Two sprigs of basil leaves off stem

Dash of unsalted Greek Seasoning (we use Cavender’s)

Freshly ground black pepper to taste


Preheat Sun Oven to 300ºF

Heat oil in graniteware pan, add onions, garlic, bayleaves  and red pepper to oil and sauté until soft. Stir in other vegetables and top with basil. Transfer to Sun Oven® and adjust for optimum sun.

Bake until all veggies are soft. Check every 30 minutes and readjust or face the oven to the southern sky and come back when you can.

Originating from the South of France, this is a great dish served hot or cold, on its own, or accompanied with eggs, over toast, or tossed with your favorite pasta. Great idea for a meatless Monday.

This recipe is modified from RealSimple.com

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