| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
tb |
Garlic — chopped |
| 2 |
|
Onion — diced |
| 2 |
|
Green peppers — cut in 1/2" |
|
|
Pieces |
| 3 |
|
Zucchini — 8" each, cut in |
|
|
Half |
|
|
Then into 1/2' piece |
| 2 |
cn |
Tomatoes — diced |
|
|
(28 ounces each) |
| 3/4 |
c |
Water |
| 5 |
|
Basil leaves |
| 1/4 |
c |
Fresh parsley — chopped |
| 2 |
ts |
Kosher salt |
| 1 |
ts |
Black pepper — cracked |
| 1/2 |
ts |
Red pepper flakes — |
|
|
Crushed |
INSTRUCTIONS
In a large stock pot, heat olive oil and saute garlic, about 1 minute. Add
onions, green peppers, zucchini, tomatoes, water, basil leaves, parsley,
kosher salt, black pepper and crushed red pepper flakes. Cover and simmer
over medium heat until all vegetables are soft, about 20-30 minutes.
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 22:43:53 -0400
From: AUNTIEFIFI@aol.com
Recipe By : Detroit Free Press
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