Vegetable Stew Medley Recipe
Ingredients
| 2 tablespoons CRISCO® Vegetable Oil | ||
| Onions | 4 Medium, separated into rings | |
| Green bell peppers | 3 Medium, cut into strips | |
| Garlic | 2 Clove (5gm), minced | |
| 4 medium zucchini, cut into 1/2 inch pieces | ||
| 1 medium eggplant, cut into 1/2 inch pieces | ||
| Chopped tomatoes | 1 Can (10oz), quartered | |
| Dill weed | 1 Teaspoon | |
| Dried basil leaves | 3/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Frozen peas package | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley | ||
Directions
Heat Crisco® Oil in Dutch oven (non-reactive or non-cast iron) on medium heat.
Add onions, green peppers and garlic.
Cook and stir until tender.
Add zucchini and eggplant.
Cook 5 minutes, stirring occasionally.
Stir in tomatoes, dill weed, basil, black pepper, oregano and salt.
Reduce heat to low.
Cover.
Simmer 20 minutes, stirring occasionally.
Stir in peas.
Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally.
Stir in lemon juice.
Add onions, green peppers and garlic.
Cook and stir until tender.
Add zucchini and eggplant.
Cook 5 minutes, stirring occasionally.
Stir in tomatoes, dill weed, basil, black pepper, oregano and salt.
Reduce heat to low.
Cover.
Simmer 20 minutes, stirring occasionally.
Stir in peas.
Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally.
Stir in lemon juice.
Chef
