Vegan grilled pepper stew
Servings: 4 people
Ingredients
- 5 grilled/roasted red bell peppers, peeled, deseeded, washed, and cut into medium size pieces
- 1 large onion (preferably red), cut into rings
- 1 15oz can tomato sauce
- 2 tbsp vegetable oil
- 1 tbsp quality red wine vinegar
- 3 bay leaves
- Water as needed
- Salt and pepper to taste
- Fresh chopped parsley (optional)
Instructions
- Saute the onion in oil in a large pan for a couple of minutes or until moist and translucent. Add roasted peppers and enough water to ensure complete coverage of the veggies. Bring to boil over medium heat. Add tomato sauce, bay leaves, red wine vinegar, and salt and pepper to taste. Cook for about 20 minutes or until the sauce has reduced slightly. Take off the pan.
- Serve the stew warm on its own (as a light summer meal) or on crackers (as an appetizer), with fresh chopped parsley on top, if desired.
- Enjoy!