Stewed Zucchini, Peppers and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This tasty side dish is easy to put together, cooks quickly, and can be served hot, cold, or at room temperature. Recipe was given me by a sweet friend who I worked with many years ago. Ingredients:
3 tablespoons fruity olive oil |
1 green pepper, cut into 3/4 inch squares |
1 medium onion, chopped |
1 medium zucchini, cut into 1/2 inch slices and cubed (about 6 ounces) |
5 finely minced garlic cloves |
3/4 lb tomatoes, skinned and diced or 1 lb canned tomato, drained |
1 tablespoon minced flat leaf parsley |
salt |
pepper |
Directions:
1. Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
2. Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
3. Then turn up heat to reduce liquid.
4. Stew should be thick, not soupy.
5. Serve hot, cold, or at room temperature.
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