Stewed Zucchini, Peppers And Tomatoes - cooking recipe

Ingredients

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices and cubed (about 6 ounces)
5 finely minced garlic cloves
3/4 lb tomatoes, skinned and diced or 1 lb canned tomato, drained
1 tablespoon minced flat leaf parsley
salt
pepper

Preparation

Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
Then turn up heat to reduce liquid.
Stew should be thick, not soupy.
Serve hot, cold, or at room temperature.