Summer Vegetable Stew
Summer Vegetable Stew
Rating: (1 rated)
Recipe Yield: Total time: 50 minutes | Serves 4
Nonstick cooking spray 1 tablespoon olive oil 1 large onion, diced 1 tablespoon sweet Hungarian paprika 3 large tomatoes, peeled and cut into wedges (about 1 1/2 pounds) 1 teaspoon salt 6 to 7 Hungarian peppers, seeded and cut into 1-inch strips Steamed rice

Step 1 Spray the bottom of a 5-quart saucepot with nonstick cooking spray. Heat the pan until quite hot and add the olive oil. Add the onion and cook over medium heat until it begins to turn brown around the edges, about 5 minutes. Remove the pan from the heat and stir in the paprika.

Step 2 Reduce the heat to low and return the pan to the burner. Stir in the tomato wedges and salt. Stir in the pepper strips. Cover and cook over low heat until the tomatoes cook down into a gravy and the peppers are limp, 25 to 30 minutes. Stir occasionally. Correct seasoning, if necessary, and serve over steamed rice.

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