Pepperonata “Stewed Summer Vegetables”

July 13th, 2016
Cook: You can’t go wrong with mixed summer vegetables, you can toss them with pasta, serve over ground beef, fish or just eat them as is. This is a recipe my mother-in-law made over the weekend and I just loved it! Tip: You can scale back or add more of the veggies you love!! |
Ingredients
  • 2 large onions
  • 2 zucchini
  • 2 yellow squash
  • 1 small eggplant
  • 1 large yellow pepper
  • 1 large orange pepper
  • 4 green bell peppers
  • 5 tomatoes
  • 1 teaspoon Oregano
  • 1 Tbsp Italian seasoning that you had
  • Olive oil
  • 1 (8-ounce) can of tomato sauce
  • 1 cup water
  • Salt and pepper to taste
Instructions
  1. Cut all vegetables into 1-inch pieces and set aside.
  2. Heat a large Dutch oven over medium heat, add olive oil.
  3. Add all vegetables to the pot along with the water. Season with oregano, Italian season and salt and pepper and stir.
Simmer for 30 minutes or until vegetable tenderness is to your liking.   Courtesy : Jacqueline Gomes, RDN, MBA