1/2 TB extra-virgin olive oil
2 anchovy fillets, finely minced
salt, freshly ground black pepper
1/2 onion, diced
1/2 yellow squash, medium dice
1/2 zucchini, medium dice
1/2 yellow, orange or red bell pepper, diced
a few cherry tomatoes
other veggies: eggplant, green beans
1 tablespoons finely chopped fresh thyme leaves
fresh rosemary, fresh basil
a splash of white wine
1 large garlic clove, grated
1 TB freshly grated Parmesan
In a skillet, heat olive oil over medium heat, and add the anchovy fillets. They should dissolve in the oil and just flavor it. Add onions and cook until softened, about 5 minutes. Add yellow squash, zucchini, and soften slightly. Add bell pepper. Add basil, thyme and rosemary. Besides a splash of white wine, do not add any other liquid. Add halved cherry tomatoes. Close tightly with a lid, and let steam in its own juices for ca. 10 min. Turn off the heat completely, and add grated fresh garlic.
Serving with freshly grated parmesan cheese.