Southwestern Vegetable Stew
Ingredients
16 ml olive oil
2 slices celery stalks
1 bell pepper
2 slices carrots
1 onion
4 salsa verde
30 ml taco sauce
3 slices zucchini
12 slices mushrooms
12 calamata olives
1 clove garlic
1 gr coarse pepper
240 ml vegetable broth
Instructions
Heat olive oil in a large skillet or Dutch oven. Add celery, bell pepper, carrots, and onion. Saute until soft. Add remaining ingredients and simmer o n medium-high heat until liquid is reduced. Serve immediately.