I’m a sucker for discounted groceries.  Saturdays and Sundays are discount produce when I pick up my bananas for muffins and banana soft serve, peppers to chop for the freezer and potatoes and squashes to roast.

Yet each week zucchini and yellow squash stare back at me saying, “Buy me, buy me!”   Instead of making my traditional pasta sauce I made this chunky garden vegetable sauce and it have become and instant favorite in our house.  A few extra dollars for the zucchini and some pantry ingredients make a nice change perfect replacement.

Chunky Garden Vegetable Sauce

Combine your favorite garden vegetables and some basic pantry ingredients into a chunky sauce.  This is a refreshing meal in a rush.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups zucchini, sliced into rounds
• 1 cup yellow squash, slicked into rounds
• 2 bell peppers, diced (red or green)
• 1/4 cup sherry wine
• 2 tablespoons soy sauce [I use Coconut Aminos]
• 1 – 16 ounce can diced fire roasted tomatoes
• 2 teaspoons basil, dried
• 1 teaspoon oregano, dried
• salt and pepper to taste

Instructions

1. In a wok or large sauté pan, heat the oil on medium heat.  Sauté the onion and garlic until translucent (approximately 5 minutes).
2. Add zucchini and yellow squash to the pan.  Salt lightly and cover to cook for 5 minutes allowing the squash to sweat.  Add the peppers and cook 5 minutes more.
3. Add the sherry, soy sauce and tomatoes to the pan and stir to incorporate.  Add the spices and taste being careful not over salt.
4. Cook uncovered for 10 minutes to complete sauce.  Top with fresh chopped parsley if desired.
5. Use sauce to top cooked pasta, other grains, or eat straight rom the pan.

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