TOMATO-POTATO STEW

by Judy A. Schultz, from Dubuque, IA

1-2 lbs new red potatoes, quartered
1/2 cup extra virgin olive oil
1/2 red, green, and yellow peppers, chopped
1 medium onion, chopped
1/2 stalk celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 small zucchini & 1 small yellow squash, quartered and sliced
2 fresh tomatoes, chopped (or 1 can stewed tomatoes)
1 cup CALIFORNIA SUN DRY Sun-Dried Tomatoes, Julienne Cut

Sauté onion, celery, garlic and peppers in olive oil over medium heat until onion clears. Add the quartered potatoes, chopped tomatoes and sun-dried tomatoes. Cover and cook slowly over medium to low heat. Add water as necessary to keep moist. NO salt, LOW fat, Healthy! Keeps well in the fridge for warming later.