Stufato – Garden in a Pot


Extra-virgin olive oil
½ medium onion, thinly sliced
3 large fresh sage leaves
1 tightly-packed teaspoon each fresh marjoram and basil leaves, chopped
½ pound green beans, trimmed and halved
3 small pale inner stalks celery with leaves, coarsely chopped
2 pounds zucchini, cut into 1-inch chunks
1 large yellow sweet pepper, cored, seeded, and cut into 1 inch dice
6 oil-cured black olives pitted and minced
2 large cloves garlic, crushed
3-4 medium ripe tomatoes, chopped (or 1 14-oz can whole tomatoes)
Salt and freshly ground black pepper

Lightly film the bottom of a large saucepan with olive oil.  Set over high heat. Add the onion, herbs, beans, celery, zucchini, pepper, and olives; lower the heat to medium and sauté until the zucchini is golden brown.

Stir in the garlic and tomatoes; sprinkle with salt and pepper.  Reduce the heat to medium-low, cover, and cook 55 minutes, or until the vegetables are extremely tender.  Stir several times during cooking, crushing the tomatoes as you stir.  Add a little water if necessary to keep the vegetables from scorching.

Serve warm or at room temperature.


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