Squash And Pepper Saute(Serves 2) - cooking recipe

Ingredients

1 large pepper (red or yellow)
3 small squash, zucchini or yellow summer
2 tsp. olive oil
2 Tbsp. sugar
2 tsp. soy sauce (mild type)
2 Tbsp. vinegar
3 to 4 medium sweet potatoes, peeled and sliced in 1/4-inch slices
1 stick or so butter
1/2 to 1 lb. table sugar
2 to 3 unpeeled lemons, sliced thin (remove the seeds if you can)
1/2 to 1. orange juice
1 c. olive oil
1 c. white wine
3 cloves garlic
1 c. fresh chopped basil
2 Tbsp. dried rosemary plus 1/4 c. fresh rosemary (optional)
salt and pepper to taste
8 red potatoes
2 green peppers
2 yellow peppers
2 mild red peppers
8 plum tomatoes
8 shallots
8 baby artichokes (stems removed)

Preparation

Cut the peppers in pieces big enough to skewer.
Combine the first set of ingredients and pour half of it over the potatoes, shallots and baby artichokes in a roasting pan and the other half over the rest of the vegetables in another dish.
Marinate for 4 hours.
Preheat the oven to 400\u00b0.
Bake the vegetables in the roasting pan for 30 minutes or so, basting with the juices every 5 or 10 minutes.
Remove from the oven and add to the vegetables in the bowl along with the marinade.
Using bamboo skewers, thread the vegetables and sprinkle with extra fresh rosemary.
Broil or grill the vegetables about 6-inches from the heat until the peppers are blistered and the tomato skins split, about 6 minutes on each side.