Wednesday, October 12, 2011

Making a Fall Harvest Stew

Harvest Vegetable Stew

A perfect recipe you can make with vegetables in your garden.  The Olive Oil Dipping Sauce gives this a great hint of garlic.  Serve with crusty bread.  I usually add blanched carrots to this as well.

6 tomatoes, cored and quarters
4 potatoes, peel and cut into large chunks
1 green bell pepper, core and cut in large junks
3 medium zucchini, peeled and cut into 1 1/2 inch rounds cut in half
1 medium onion, peel and cut in half, cut the halves into petals
1/4 tsp. black pepper
1 tsp. salt
1 tsp. red pepper
2 cups water

Prepare all the vegetables, then put into a large pot and simmer until all vegetables are cooked, about 60 to 90 minutes.  If you don't like tomato skins you may pull them out as the tomatoes cook.

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