Creole Vegetables On Basmati Rice - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
2 stalks celery, sliced
1 zucchini, sliced
1 summer squash, sliced
1 cup mushroom, chopped
1/2 cup green pepper, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, fire roasted
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon honey
1/2 teaspoon chili powder
1/2 teaspoon celery salt
hot sauce, to taste
2 teaspoons cornstarch (whisked into 2 T cold water)
4 cups basmati rice, cooked
1/2 cup parsley, for garnish

Preparation

In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.