Ingredients:
Serves 4

• 3 tbsp olive oil
• 2 cloves garlic, roughly chopped
• 1 c onion, chopped in slivers
• 2 c baby bella mushrooms, sliced thickly
• 2 c zucchini, cut into 1" long slivers
• 1 green bell pepper, cut into slivers
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp crushed red pepper flakes
• 2 tsp italian seasoning
• 1/2 tsp fennel seed, crushed
• 1 tbsp balsamic vinegar
• 1 (6 oz) can tomato paste
• 1 (14.5 oz) diced tomatoes

Directions:

1. In large saucepan over medium-high heat, warm olive oil. Add garlic and saute for 30 seconds.
2. Add onion and bell pepper and saute for 5 minutes, stirring occasionally.
3. Add mushrooms and zucchini and saute an additional 5 minutes.
4. Add spices and stir for 30 seconds.
5. Add remaining ingredients, stir well to combine, lower heat and cook, covered for an additional 10 minutes until veggies are tender (I wanted some texture to remain, so I didn't completely cook them until done).
6. Serve on hoagie rolls with cheese.

Source: 28 Cooks

---

Add this page to your favorite Social Bookmarking websites