Summer Vegetable Bowl

1. 1

   In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.

2. 2

   To drippings in dutch oven, add onions and green pepper;; cook until golden brown; add hot water and next 5 ingredients.

3. 3

   Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.

4. 4

   With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.