Squash and Peppers Sammartano

 
1 cup hot water
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup pine nuts
2 cups onion, diced
3 T. olive oil
1 1/2 cups orange, yellow, or red pepper, destemmed, deseeded, and diced
1 1/2 cups green pepper, destemmed, deseeded, and diced
1 1/2 cups celery, cut in half lengthwise and thinly sliced
2 T. garlic, minced
6 cups zucchini, cut in half lengthwise, and thinly sliced
6 cups summer squash, cut in half lengthwise, and thinly sliced
1/2 cup black olives, sliced
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
1/2 t. salt
1/2 t. freshly ground black pepper
 

In a small bowl, place the hot water and chopped sun-dried tomatoes, and set aside for 10 minutes to rehydrate. In a non-stick skillet, place the pine nuts, and cook over low heat for 4-5 minutes or until lightly toasted and fragrant. Remove the pan from the heat, transfer the toasted pine nuts to a small bowl, and set aside.

In the same skillet, saute the onion in olive oil for 5 minutes to soften. Add both types of peppers and celery, and saute for an additional 3 minutes. Add the garlic and saute an additional 1 minute. Add the zucchini and summer squash, and continue to saute an additional 5-7 minutes or until the vegetables are crisp tender.

Drain the sun-dried tomatoes. Add the sun-dried tomatoes, toasted pine nuts, and the remaining ingredients, and toss gently to combine. Cook the vegetable mixture an additional 2 minutes to allow the flavors to blend. Taste and adjust seasonings, as necessary. Transfer the mixture to a large bowl or platter for service.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett