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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 celery stalks -- sliced

  3. 1 bell pepper -- chopped

  4. 2 carrots -- sliced

  5. 1 small onion -- chopped

  6. 12 ounces thick & chunky salsa

  7. 4 ounces salsa verde

  8. 2 tablespoons taco sauce

  9. 3 zucchini -- sliced

  10. 12 mushrooms -- sliced

  11. 12 Calamata olives -- drained

  12. 1 clove garlic -- minced

  13. 1/2 teaspoon coarse ground pepper

  14. 1 cup vegetable broth

  15. Heat olive oil in a large skillet or Dutch oven. Add celery, bell pepper, carrots, and onion. Saute until soft. Add remaining ingredients and simmer o n medium-high heat until liquid is reduced. Serve immediately.

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