My mother was a lovely, kind and considerate woman. She was no cook. After her death in 2000, I had a blinding flash of insight-my mother was ADD. That explained her uncanny ability to burn canned green beans, she couldn’t stay focused from beginning to end of a task. The invention of the microwave was a boon around our house-harder to burn stuff and behold, it had a timer!
This recipe was one of the few dishes my mother made well. Kudos!
1 red onion, sliced
2 medium green peppers, sliced
4 medium zuchinni, sliced
4 small yellow squash, sliced
1 lb. mushrooms, sliced (I like baby bellas)
1/4 C. oil
2 cloves garlic, finely diced
4 medium plum tomatoes, cut in chunks
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
3 T. cream sherry
2 T. butter/margarine
Slice peppers, zuchinni, summer squash and onion into 1/4 ” thick slices. Put 3 T. oil in heavy frying pan adding 1 clove of chopped garlic to oil, add onions and cook till brown. Remove and transfer to dutch oven or large pot on a burner on low. Add green peppers and cook till start to soften, transfer to pot. Add 1T. oil to frypan on medium heat and place a single layer of zuchinni on bottom of pan, sprinkle each batch of sliced vegetables with salt, pepper and thyme. Cook till brown on both sides and soft to touch. Repeat with additional zuchinni and summer squash. (I tried to make this fast and stir fry everything and it did not come out right-too mushy.) Transfer squashes to large pot. Add 2 T. of butter/margarine and 1 clove of diced garlic to frying pan and add sliced mushrooms. Cook till they start to get soft, sprinkle with salt, pepper and thyme and then add the 3 T. cream sherry and continue to cook 2-3 minutes. Add chunks of plum tomatoes and stir till heated through. Add to large pot and stir to combine and heat through. Can be a veggie side dish or a topping for chicken or fish.