2 onions, halved lengthwise and sliced
1/2 cup bouillon
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 teaspoons oregano
pinch cayenne, or to taste
1 teaspoon grated lemon rind
1 pound baby red potatoes, scrubbed (not peeled) and cut into bite-size pieces
4 medium zucchini, quartered lengthwise, then sliced into 1″ pieces
10 black olives (deli-style if possible), sliced
lemon wedges
Bring the onions and bouillon to a boil and simmer 5 minutes. Add the tomatoes, spices, lemon rind and potatoes and cook 10-15 minutes or until the potatoes are just tender. Stir in the zucchini and olives and cook 5 minutes more, or until the zucchini is crisp-tender but still bright green. Garnish with lemon wedges. Good hot or cold. Optional – Serve over the cooked whole grains of your choice, for a hearty main dish.
4-6 servings, more as part of a buffet
