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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A recipe from Tout Simplement Clodine. Ingredients:
1 tablespoon oil |
1 tablespoon butter |
4 garlic cloves, minced |
1 red onion, finely chopped |
salt and pepper |
1 red bell pepper, finely diced |
1 medium zucchini, finely diced |
1/2 cup dry white wine |
28 ounces diced tomatoes, drained |
4 cups vegetable stock |
30 black olives (garlic flavored) |
1 bunch fresh basil, finely chopped |
Directions:
1. In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
2. Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
3. Serve with garlic croutons.
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