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Recipe by: laurenz-maximus
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See below ingredients and instructions of the recipe
1/4 c Vegetable stock 1/2 c Red or yellow bell pepper,
1/3 c Red onion, minced -- minced
3 ea Garlic cloves, minced 1/2 ts Oregano, minced
2 c Tomatoes, diced 1 tb Basil, minced
2 c Zucchini, sliced
In a large skillet, over medium heat, heat the stock until it
simmers. Add onion saute for 3 minutes. Stir frequently. Add
garlic, tomatoes, zucchini pepper. Cover cook until the zucchini
is soft, 5 minutes. Add herbs: cook uncvoered for 3 minutes. Serve
warm or cold with a good home-made bread for a lunch.
"Vegetarian Times" August, 1994
Submitted By MARK SATTERLY On 08-21-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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