Ingredients

1/4 C olive oil

1 large onion, diced

5 T minced garlic (jarred is fine)

2 red peppers, cut into ½ inch dice

1 green pepper, cut into ½ inch dice

2 zucchini, cut into ½ inch dice

1 C dry white wine

3 cans diced tomatoes, drained

2 T red wine vinegar

2 T parsley (dried is fine)

salt to taste

Preparation

In a Dutch oven or large pot, heat olive oil over moderate heat. Add the onion and garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the wine and simmer, stirring occasionally for about 5 minutes.

Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar and parsley. Season with salt.