Summer Vegetable Bowl

Recipe Ingredients

4		Bacon slices
		Onions - small white
		Green pepper - small diced
2 cups	474ml	Hot water
1 lb	454g / 16oz	Green beans
6		Corn - broken-1/3s
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Pepper - white
6		Zucchini - small, 1" chunks
		Celery stalks - 1" slices
		Tomato - large, cut in wedges

Recipe Instructions

Preparation and cooking: 1 hour .

THIS IS A BEATUIFULLY COLORFUL DISH

1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.

2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes.

3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.

4. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.

Source:
Ann Marie Rinke

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