1 tablespoon olive oil
2 celery stalks, sliced
1 bell pepper, chopped
2 carrots, sliced
1 small onion, chopped
12 ounces thick and chunky salsa
4 ounces salsa verde
2 tablespoons taco sauce
3 zucchini, sliced
12 mushrooms, sliced
12 kalamata olives, drained
1 clove garlic, minced
1/2 teaspoon coarse ground pepper
1 cup vegetable broth
Servings: 6
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 on medium-high heat until liquid is reduced. Serve immediately.
2 celery stalks, sliced
1 bell pepper, chopped
2 carrots, sliced
1 small onion, chopped
12 ounces thick and chunky salsa
4 ounces salsa verde
2 tablespoons taco sauce
3 zucchini, sliced
12 mushrooms, sliced
12 kalamata olives, drained
1 clove garlic, minced
1/2 teaspoon coarse ground pepper
1 cup vegetable broth
Servings: 6
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 on medium-high heat until liquid is reduced. Serve immediately.
