Italian Vegetarian Stew

• 4 small tender zucchini
• 2 medium onions
• 1 small pkg. mushrooms
• 3 large green peppers
• 1 large can crushed tomatoes
• 1/2 c. oil
• 1/2 to 1 lb. fresh green beans or 1 pkg. frozen
• salt and pepper to taste
• dash of red crushed pepper
• 2 red peppers

1. In large skillet use part of the oil and brown zucchini, onions and mushrooms.
2. Salt and pepper to taste.
3. Set aside in a dish.
4. In the same skillet, add remaining oil, if needed, and fry green and red peppers.
5. While peppers are frying, pour crushed tomatoes in a saucepan.
6. Bring to a boil.
7. Put in green beans and cook until tender (do not overcook beans).
8. Add salt, pepper and red crushed pepper to taste.
9. (Should have a bit of a bite to it.)
10. When beans are al dente, combine all veggies to sauce.
11. Bring to a boil.
12. Take off heat and let set for 5 minutes.
13. Serve over pasta or eat plain with bread.

zucchini, onions, mushrooms, green peppers, tomatoes, oil, fresh green beans, salt, pepper, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195360 (may not work)