Salsa estiva (summer sauce)

I often make this vegetable sauce in the summer; it’s simply fantastic and bursting with vitamins, a true explosion of colors and flavors. To make it more flavorful and, in a sense, even turn it into a one-dish meal, I add chopped prosciutto and sauté it in sliced onion (sometimes I also add little pieces of chicken instead of ham).

The total cooking time is about an hour. All the vegetables are washed and then chopped. I start by adding the vegetables that require the longest cooking time, like the peppers and eggplant, followed by the zucchini and tomatoes.
At the end of cooking, add salt and pepper.

Buon Appetito!!