You might think of this as a Greek-style ratatouille. It does not contain eggplant, but may be used in the same ways as that other ratatouille. This dish is best made the day before serving so that flavors have a chance to "marry." Using fresh ingredients is highly recommended. This recipe makes a large amount, so is particularly good for entertaining or potlucks; however, it may be halved successfully. Leftovers keep in the refrigerator for up to a week or may be frozen. The recipe came from an old cookbook put out by Yankee magazine. I like to make a meal of this by serving over cooked white or brown rice.