Zucchini caviar

Delicious way to add veggies to your daily intake.

This is my mom’s old recipe, but I tweaked it a little for lighter version. Serve over pasta or in pita or just eat it as is, so delish!

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 8

Ingredients

• Zucchini, 8, chopped
• Portabella Mushrooms, 1 pack, sliced
• Onion, large, chopped
• Yellow bell pepper, 2 large, chopped,
• Carrots, 2 medium size, shredded
• Coconut Oil, 2 tsp
• Hunt’s 100% Natural Tomato Paste, 4 Tbsp
• Garlic, 3 cloves, chopped,
• Dill, fresh, 1 cup chopped,
• Dry Bay Leaves, 2-3 leaves
• Salt, Pepper to taste, Red Pepper Flakes

Directions

• Chop all vegetables.
• Heat the skillet and add coconut oil, cook on medium heat.
• Cook onion until golden first. Add carrots, cook for about 3-5 minutes.
• Add bell peppers, zucchini in parts. Zucchini will lose a lot of water during cooking, than add mushrooms. Cook for 15 minutes, stir occasionally.
• In a bowl mix tomato paste with water and spices.
• Add chopped dill, garlic to the veggies and add tomato sauce with spices and bay leaves.
  Cook on low for another 10-15 minutes, stirring occasionally.Number of Servings: 8

Tips

You can reduce cooking time, if you like your veggies tender.