Olive Oil Dipping Sauce

Harvest Vegetable Stew

A perfect recipe you can make with vegetables in your garden.  Serve with crusty bread.

6 tomatoes, cored and quarters

4 potatoes, peel and cut into large chunks

1 green bell pepper, core and cut in large junks

3 medium zucchini, peeled and cut into 1 1/2 inch rounds cut in half

1 medium onion, peel and cut in half, cut the halves into petals

1/4 tsp. black pepper

1 tsp. salt

1 tsp. red pepper

1 tsp. Backyard Patch Olive Oil Dipping Sauce

2 cups water

Prepare all the vegetables, then put into a large pot and simmer until all vegetables are cooked, about 60 to 90 minutes.  If you don't like tomato skins you may pull them out as the tomatoes cook.

Tomato and Herb Bruschetta (Serves 6)

1 1/2 pounds plum tomatoes, halved, seeded and chopped

1 to 1 ½ Tbls. Backyard Patch Olive Oil Dipping Sauce

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 teaspoon fresh lemon juice

6 slices crusty bread, toasted, 1/2 to 3/4 inch thick

Mix all but the bread in a bowl. Season to taste. Cut toasted bread in half. Spoon tomato mixture on top of bread and serve. Or cut bread in rounds and serve with a bowl of mixture as a group appetizer.