| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 6 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; diced |
| 2 |
sm |
Zucchini; halved lengthwise and thinly sliced |
| 1 |
lg |
Green pepper; diced (1/2-in. dice) |
| 8 |
oz |
Tempeh; cut into 1/2-inch cubes |
| 1 1/2 |
c |
Tomatoes, peeled; chopped finely, with their juice (from a 16 oz. can) |
| 2 |
tb |
Dry vermouth or dry redor white wine |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
Heat the olvie oil in a large skillet over medium high heat, then add the
garlic and onion, and saute for 2 minutes, tossing frequently. A dd the
zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and
cook, tossing occasionally for 5 more minutes.
Add the tomaotes, vermouth, and all of the remaining ingredients, and stir
well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or
until the suace is fragrant and thickened. Do not overcook the vegetables;
they should still retain a slight crunchiness. Serve immediately, or cover
and chill up to 24 hours, then reheat slowly until piping hot.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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