3 bell peppers1 green, 1 red and 1 yellowsliced 1/2 inch thick
2 large tomatoes, coarsely chopped
2 medium carrots, thinly sliced
1 large white onion, thinly sliced
1 medium zucchini, sliced crosswise 1/4 inch thick
1 large garlic clove, sliced
1/3 cup olive oil
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper
How to Make It
Combine all of the ingredients in a large enameled cast-iron casserole. Add 1/4 cup of water, cover and simmer over low heat, stirring occasionally, until the carrots are tender, about 45 minutes. Season with salt and pepper.
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