Summer Vegetable Bowl

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Summer Vegetable Bowl

  • 4 bacon slices
  • 1 small white onions
  • 1 green pepper – diced
  • 2 cups hot water
  • 1 pound green beans
  • 8 oz corn
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 6 small zucchini – 1″ chunks
  • 5 celery stalks – 1″ slices
  • 1 large tomato – cut in wedges
  1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
  2. Saute onions and green pepper; cook until golden;.
  3. Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
  4. Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
  5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
  6. Arrange veggies on large platter and crumble bacon over top.
  7. Garnish with tomato wedges.
Vegetables
American