Spring Stew with Garlic Bread

Prep time: 20 min.
Cook time: 40 min.
Total time: 60 min.
Servings: 4

Fresh but Hearty, Great For a Chilly Spring Night.

Ingredients:

• 3 tbsp. Carlini Pure Olive Oil, divided
• 3 pack mixed peppers, medium diced
• 1 onion, peeled, medium diced
• 1 yellow squash, medium diced
• 1 zucchini, medium diced
• 8 oz. mushrooms, quartered
• 2 cloves garlic, minced
• 1/2 cup Sovinello Pinot Noir
• 14 oz. Happy Harvest Diced Tomatoes
• 1 tsp. Stonemill Essentials Italian Seasoning
• 1 1/4 tsp. Stonemill Essentials Salt, divided
• 3/4 tsp. Stonemill Essentials Black Pepper, divided
• 1 bay leaf
• 6 oz. Happy Harvest Tomato Paste
• 5 red potatoes, medium diced
• 1 tsp. lemon juice
• 4 small tomatoes, medium diced
• 1 tbsp. fresh basil
• 4 slices Mama Cozzi's Pizza Kitchen Garlic Texas Toast

Directions:

1. Preheat oven to 375°.
2. In a large saucepan, heat 2 tablespoons of olive oil.
3. Add the peppers, onion, yellow squash, zucchini, mushrooms, and half of the garlic. Sauté for 1 minute. Deglaze the pan with Pinot Noir. Simmer 1 minute.
4. Add 1 3/4 cups of water, canned tomatoes, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf and the tomato paste, bring to a boil.
5. Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.
6. Meanwhile, combine diced potatoes, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, lemon juice and remaining garlic in a bowl. Toss to coat, and then bake for 15 minutes.
7. When vegetables are finished stewing, add fresh tomatoes, cooked potatoes and fresh basil to pan.
8. Serve with garlic Texas toast, cooked to package directions.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen