When the garden goes crazy or you haul home just a few too many veggies from the farmers market, try this Late Summer Vegetable Stew to make quick and tasty work of your bounty. It's delicious on its own, it doesn't mind being turned into a topping for polenta either.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 sweet bell peppers
- 2 Tbsp. olive oil
- 2 small onions, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp. salt
- 4 zucchini, chopped
- 4 tomatoes, seeded and chopped
- 1/2 cup dry white wine or broth
- Possible garnishes: basil, oregano, parsley, black pepper, chile sauce, freshly shredded parmesan or other hard cheese
Preparation:
- Roast and peel peppers. Chop and set aside.
- Meanwhile, in a medium pot, heat olive oil over medium high heat. Cook onions, garlic, and salt, stirring frequently, until onions are soft, about 3 minutes.
- Add zucchini, tomatoes, and wine. Bring to a boil. Reduce to a simmer and cook, covered, until zucchini is tender, about 15 minutes. Stir in peppers and cook another 5 minutes.
- Serve hot with garnish(es) of your choice.
Makes 4 servings Late Summer Vegetable Stew.
