Ingredients

2 medium green peppers
2 medium zucchini
1 lb. small mushrooms
1 medium onion, peeled
1/2 C. salad oil
2 cloves garlic, peeled and split
4 medium tomatoes, peeled
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme leaves

Cooking Instructions

Wash peppers; halve, and remove ribs and seeds. Cut crosswise into 1/4″ thick slices. Wash zucchini; cut into 1/2″ thick slices. Cut mushrooms into halves. Thinly slice onion. In 1/4 C. hot oil in a large skillet or Dutch oven, Saute green pepper, onion, and garlic until tender, about 5 minutes. With a slotted spoon, remove to a large bowl; discard garlic. Add 2 Tbsp. oil to the skillet and heat. Add zucchini and Saute, turning frequently, just until tender, about 10 minutes. With slotted spoon, remove zucchini to same bowl. Add remaining oil to the skillet and heat. Add mushrooms, and Saute until golden, about 5 minutes. Cut tomatoes into large pieces; add to mushrooms, along with the sauteed vegetables, the salt, pepper, and thyme. Stir gently just to combine. Simmer, covered, for 5 minutes or until very hot and bubbly. Serves 12.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)