I just can’t seem to help but to fall for most anything Mediterranean and this dish is certainly no exception. Bold flavor and a beautifully orchestrated combination of textures makes this one of those recipes your family is sure to love and you’re sure to enjoy making time and time again.
Ingredients
3 tbsp Extra Virgin Olive Oil
1 Onion, diced
2 Garlic Cloves, chopped
1 Red Bell Pepper, diced
2 cups Baby Bella Mushrooms, quartered
⅓ cup packed Sun-Dried Tomatoes, chopped
1 tbsp Smoked Paprika
2 Zucchini, halved lengthwise and sliced into half-moons
2 Yellow Squash, halved lengthwise and sliced into half-moons
1 can (14 oz.) Diced Fire-Roasted Tomatoes
½ cup Water
1 tbsp Dried Basil
½ tsp Fine Sea Salt
Fresh Cracked Black Pepper, to taste
Crushed Red Pepper, if and as desired for a little extra kick
Prepared pasta, as desired to serve
Instructions
Heat oil in a large skillet. Add onion, garlic and bell pepper. Sauté 10 minutes.
Add mushrooms, sun-dried tomatoes and paprika. Cook 10 minutes or until mushrooms start to soften.
Add zucchini and squash. Cook 5 minutes.
Add tomatoes, salt, basil and water. Simmer 30 minutes, stirring occasionally.
Serve solo or over your favorite rice or pasta such as the Organic Whole Wheat Rotini in this picture.
