My best vegetarian dish is this:
2 of each: red bell pepper, green pepper, yellow pepper
1 yellow zucchini
1 tbs Minced garlic
1 lg vidalia onion
2-4 lg portobello mushroom caps (slices works OK too)
About 1 cup infused olive oil (I like basil, dill, and pepper)
Slice the peppers into thin "sticks", removing all seeds and stems in the process.
Cut onion into slices- similar to the shape of the peppers.
Rinse mushrooms THOROUGHLY (they grow those things in cow manure after all!)
Heat oil in a frying pan at medium/medium high heat. It is hot enough when a drop of water sizzles and evaporates immediately.
Add the peppers into the oil. Stir them for about 5 minutes, then add the onions and garlic. Fry them for a few more minutes until the onions begin to turn transparent (don't overcook them- you still want them a bit firm). Remove from the oil with tongs, but leave the oil in the pan. You can add some salt/pepper to taste if you want to, but it's usually not needed.
Next, add your mushrooms. The oil will be seasoned from the infusion/peppers, so you shouldn't need anything but some coarse salt to season them. About 5 minutes on each side will do it.
Make a bed of peppers and onions on a large plate, then place the mushrooms on top of the peppers. Serve with a fresh Italian or French bread. If you have enough oil left in the pan, let it cool, pour it on a plate, and dip your bread into it.
Also, if she's into fish, you can substitute portobello mushrooms with tilapia as the cooking directions are nearly the same. I make this dish in the late summer/fall and it's fantastic. The colors are beautiful and it has a very fresh/sweet taste. Great date food
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