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Prep Time
20 Mins
Cook Time
40 Mins
Yield
4

How to Make It

Step 1

Preheat oven to 375°.

Step 2

In a large saucepan, heat 2 tablespoons of olive oil.

Step 3

Add the peppers, onion, yellow squash, zucchini, mushrooms, and half of the garlic. Sauté for 1 minute. Deglaze the pan with Pinot Noir. Simmer 1 minute.

Step 4

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.

Step 5

Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.

Step 6

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.

Step 7

When vegetables are finished stewing, add fresh tomatoes, cooked potatoes and fresh basil to pan.

Step 8

Serve with garlic Texas toast, cooked to package directions.

Step 9

 

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