Preparation:
In large skillet or Dutch Oven, brown slightly green pepper, onion, eggplant
and zucchini in olive
oil. Add tomatoes, parsley, garlic, salt, pepper, basil, thyme and oregano,
lemon juice and zest.
Cook at simmer for 2 to 2 1/2 hours. Serve hot or cold. Serve with lemon
wedges, garlic bread,
and grated romano cheese. Serving suggestions: crepe filling; topping for
grilled salmon; topping
for baked polenta. |
