Ingredients
- 12 calamata olives (drained)
- 4 salsa verde
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1 cup vegetable broth
- 2 tablespoons taco sauce
- 1 tablespoon olive oil
- 1/2 teaspoon coarse pepper (ground)
- 12 slices mushrooms (sliced)
- 3 slices zucchini (sliced)
- 2 slices celery stalks (sliced)
- 2 slices carrots (sliced)
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.
