2 shallots, minced
2 cloves garlic, minced
1 small red onion, chopped
1/2 cup tomato juice
2 large zucchinis, chopped
3 large yellow squashes, chopped
2 red bell peppers, chopped
2 orange bell peppers, chopped
1 large eggplant, peeled and chopped
1 cup cherry tomatoes, chopped
1/2 teaspoon sea salt
1 teaspoon freshly ground white pepper
1/3 cup fresh basil, chopped
2 tablespoons fresh basil, finely chopped
Spray a large skillet with nonstick cooking spray, then sauté shallots, garlic and red onion. Add the tomato juice and cook over medium heat for about 5 minutes. Add the remaining ingredients, and cook over medium heat for an additional 15 minutes covered, or until veggies are soft and tender.
Transfer to serving bowls. Serve warm with fresh basil.