Summer Vegetable Bowl Recipe

Name: Summer Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 12 small white onions; 1 green pepper, diced; 2 cups hot water; 1 lb green beans; 6 ears corn, broken-1/3s; 1 tablespoon salt; 2 teaspoons sugar; ¼ teaspoon pepper, white; 6 small zucchini, 1-inch chunks; 2 stalks celery, 1-inch slices; 1 large tomatoes, cut in wedges

Servings: persons

4 slices bacon
12 small white onions
1 green pepper, diced
2 cups hot water
1 lb green beans
6 ears corn, broken-1/3s
1 tablespoon salt
2 teaspoons sugar
¼ teaspoon pepper, white
6 small zucchini, 1-inch chunks
2 stalks celery, 1-inch slices
1 large tomatoes, cut in wedges

1
THIS IS A BEAUTIFULLY COLORFUL DISH.
2
In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.
3
To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients.
4
Heat to boiling; reduce heat to low, cover; simmer 10 minutes.
5
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6
With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.
7
Arrange tomato wedges on top.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 slices bacon, 12 small white onions, 1 green pepper, diced, 2 cups hot water, and more.

Yes, Summer Vegetable Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Bowl

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