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Carlini pack mixed peppers onion yellow squash zucchini mushrooms garlic tomatoes Essentials Salt Essentials Black Pepper bay leaf red potatoes lemon juice tomatoes fresh basil
Viewed: 91 - Published at: 8 years agoIngredients
- 3 tablespoons Carlini Pure Olive Oil, divided
- 3 pack mixed peppers, medium diced
- 1 onion, peeled, medium diced
- 1 yellow squash, medium diced
- 1 zucchini, medium diced
- 8 ounces mushrooms, quartered
- 2 cloves garlic, minced
- 1/2 cup Sovinello Pinot Noir
- 14 ounces Happy Harvest Diced Tomatoes
- 1 teaspoon Stonemill Essentials Italian Seasoning
- 1 1/4 teaspoons Stonemill Essentials Salt, divided
- 3/4 teaspoon Stonemill Essentials Black Pepper, divided
- 1 bay leaf
- 6 ounces Happy Harvest Tomato Paste
- 5 red potatoes, medium diced
- 1 teaspoon lemon juice
- 4 small tomatoes, medium diced
- 1 tablespoon fresh basil
- 4 slices Mama Cozzi's Pizza Kitchen Garlic Texas Toast
Method
- Preheat oven to 375°.
- In a large saucepan, heat 2 tablespoons of olive oil.
- Add the peppers, onion, yellow squash, zucchini, mushrooms, and half of the garlic. Saute for 1 minute. Deglaze the pan with Pinot Noir. Simmer 1 minute.
- Add 1 3/4 cups of water, canned tomatoes, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf and the tomato paste, bring to a boil.
- Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.
- Meanwhile, combine diced potatoes, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, lemon juice and remaining garlic in a bowl. Toss to coat, and then bake for 15 minutes.
- When vegetables are finished stewing, add fresh tomatoes, cooked potatoes and fresh basil to pan.
- Serve with garlic Texas toast, cooked to package directions.
