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Page 32 · column 4 of 5 · from the scan, no model involved
RECIPES, From page 5
Rainbow Dish
V/2 C zucchini, sliced thin IV2C yellow squash, sliced thin 2 tomatoes, peeled, seeded and
3 T olive oil Vi C shredded onions 3 T green pepper, diced 2 cloves garlic, chopped 3 T dry white wine 3 T water 1T fresh basil, chopped salt, pepper
Prepare the squashes and tomatoes and set aside. Saute the onions, pepper and garlic in 1 T oil. Add the wine and water and bring to a boil. Simmer for 10 minutes. Meanwhile, in a large saute pan, heat the remaining 2 T oil and saute the squashes, tossing frequently, for about 5 minutes. Add the tomatoes, cover and cook gently for 10 minutes. Add the slightly reduced sauce, cover and shake pan. Cook to blend 3 minutes. Remove from heat, add basil, salt and pepper. Serve immediately.
6 medium tomatoes 2 T olive oil 1 clove garlic, minced V2 C white bread crumbs 1/81 rosemary, crushed 1/81 thyme, ground 1/8 bay leaf, crushed 1T fresh parsley salt, pepper
;d
Tomatoes
Provencale
94.6%