Spring Stew With Garlic Bread

1. 1

   Preheat oven to 375u00b0.

2. 2

   In a large saucepan, heat 2 tablespoons of olive oil.

3. 3

   Add the peppers, onion, yellow squash, zucchini, mushrooms, and half of the garlic. Saute for 1 minute. Deglaze the pan with Pinot Noir. Simmer 1 minute.

4. 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. 5

   Lower the heat and simmer for 20-25 minutes or until the vegetables are soft.

6. 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. 7

   When vegetables are finished stewing, add fresh tomatoes, cooked potatoes and fresh basil to pan.

8. 8

   Serve with garlic Texas toast, cooked to package directions.

* Per serving · 4 servings · Values may vary.