Pisto Manchego

• 1/4 C olive oil
• 1 large onion, diced
• 5 T minced garlic (jarred is fine)
• 2 red peppers, cut into AAAA1/2 inch dice
• 1 green pepper, cut into AAAA1/2 inch dice
• 2 zucchini, cut into AAAA1/2 inch dice
• 1 C dry white wine
• 3 cans diced tomatoes, drained
• 2 T red wine vinegar
• 2 T parsley (dried is fine)
• salt to taste

1. In a Dutch oven or large pot, heat olive oil over moderate heat. Add the onion and garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the wine and simmer, stirring occasionally for about 5 minutes.
2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar and parsley. Season with salt.

olive oil, onion, t, red peppers, green pepper, zucchini, white wine, tomatoes, t, t, salt

Taken from www.epicurious.com/recipes/member/views/pisto-manchego-58388048 (may not work)