Vegetable Stew Medley
|Vegetable oil||2 Tablespoon (Crisco Brand)|
|Onions||4 Medium, thinly sliced and separated into rings|
|Green bell peppers||3 Medium, cut into strips|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||4 Medium, cut into 1/2 inch pieces|
|Eggplant||1 Medium, cut into 1/2 inch pieces|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Dill weed||1 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon, dried|
|Frozen peas||9 Ounce (1 Package)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Heat Crisco® Oil in Dutch oven (non-reactive or non-cast iron) on medium heat.
Add onions, green peppers and garlic.
Cook and stir until tender.
Add zucchini and eggplant.
Cook 5 minutes, stirring occasionally.
Stir in tomatoes, dill weed, basil, black pepper, oregano and salt.
Reduce heat to low.
Simmer 20 minutes, stirring occasionally.
Stir in peas.
Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally.
Stir in lemon juice.