An exquisite dish that allows you to savor a large part of the products from the Palencia garden. And it is that rigors of the Palencia summer recommend light dishes like this.
Poach the onion in olive oil. Half-poach, add the chopped green and red peppers and, once poached, add the tomato and salt. Subsequently, the zucchini and the eggplant are added, which cook for ten or fifteen minutes. It can be taken alone or scrambled with eggs, to the taste of the diner.