Summer Vegetable Stew
 
source: unknown (bon appetit or gourmet maybe?) 
serves: 6 
 
1   onion, chopped fine
3 clove  garlic, minced
1/4 cup  olive oil
2 medium  zucchini, cut in 1/2" pieces
1 medium  yellow squash, cut in 1/2" pieces
1   red bell pepper, chopped
1 cup  fresh corn kernels, cut from 2 ears
2   tomatoes (about 3/4 lb), cut in 1/2" pieces
2 Tbsp  fresh oregano, minced
1/2 cup  fresh shredded basil leaves, packed
 
oven: 325 degrees 
in a large deep skillet cook the onion and the garlic in the oil 
over moderately low heat, stirring, until the onion is softened. 
add the zucchini, the yellow squash, the bell pepper, and the corn, 
and cook the mixture over moderate heat, stirring, for 4 minutes. 
add the tomatoes, the oregano, and salt and pepper to taste and 
simmer the stew, covered, stirring occasionally, for 10 minutes. 
simmer the stew, uncovered, stirring occasionally, for 5 minutes 
more, or until the excess liquid is evaporated. sprinkle it with 
the basil, and serve it warm or at room temperature. 
 
see http://www.dawnstarbird.com/recipes.html for more of my favorite 
recipes. 
 
 
-- 
(ID: 11478) Mirror: rec.food.recipes: Fri, Aug 1, 2003


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