Summer Vegetable Bowl

Originally published in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 4 bacon slices
• 12 tiny white onions
• 1 small green pepper, diced
• 2 cups hot water
• 1 pound trimmed green beans
• 6 ears corn, broken in thirds
• 2 tsp salt
• 2 tsp sugar
• 1/4 tsp ground white pepper
• 6 small zucchini, cut in 1” chunks
• 2 large celery stalks, cut in 1” slices
• 1 large ripe tomato, cut in wedges

METHOD

1. In 6-quart Dutch oven over medium heat, fry bacon until crumbly-crisp; drain on paper towel.
2. To drippings add onions and green pepper, and cook until golden and tender-crisp.
3. Add 2 cups hot water and next five ingredients.
4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6. With a slotted spoon, arrange on a large platter or in a large shallow bowl.
7. Crumble bacon and sprinkle over top, and arrange tomato wedges – just before serving.

Serves approx. 8