Zucchini Italian Vegetable Stew - Ciambotta

• 6 cups cubed fresh zucchini
• 2 cubed fresh red bell peppers
• 2 cubed potatoes
• 1 large onion, diced
• 8 ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon italian seasoning
• 1 tablespoon hot pepper
• 6 cups water, to cover approx
• grated parmesan cheese, for topping
• crusty Italian bread

1. Rinse and cut up vegetables and put into a large pot.
2. Add seasoning, tomato and water to just cover the vegetables.
3. Bring to a boil over high heat.
4. Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
5. Serve topped with grated Parmesan or Pecorino Romano Cheese.

zucchini, fresh red bell peppers, potatoes, onion, tomato sauce, salt, pepper, italian seasoning, hot pepper, water, parmesan cheese, crusty italian bread

Taken from www.food.com/recipe/zucchini-italian-vegetable-stew-ciambotta-522704 (may not work)