Zucchini Pepper And Tomato Stew Recipe
Ingredients
| 2 pounds medium zucchini | ||
| 2 red and/or green bell peppers | ||
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Italian tomatoes | 1 14 Ounce, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Dried oregano | 1 Tablespoon, chopped | |
| Dried rosemary | 1/2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
Directions
1. Trim ends from zucchini. Cut zucchini into 2-inch rounds. Core and seed peppers, then cut into 1-inch squares.
Chef
