Summer Vegetable Bowl Recipe
Tagged in Vegetables
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Directions
Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.
Ingredients
- 4 each Bacon slices
- Onions -- small white
- Green pepper -- small diced
- 2 cups Hot water
- 1 pound Green beans
- 6 each Ears of corn -- broken-1/3s
- 1 tablespoon Salt
- 2 teaspoons Sugar
- 1/4 teaspoon Pepper -- white
- 6 each Zucchini
- small -- 1" chunks
- Celery stalks -- 1" slices
- Tomato
- large -- cut in wedges
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