Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil -finely, with their juice
6 Garlic cloves; minced -(from a 16 oz. can)
1 md Onion; diced 2 tb Dry vermouth or dry redor
2 sm Zucchini; halved lengthwise -white wine
-and thinly sliced 1/4 ts Basil
1 lg Green pepper; diced (1/2-in. 1/4 ts Marjoram
-dice) 1/4 ts Oregano
8 oz Tempeh; cut into 1/2-inch 1/4 ts Salt
-cubes Pepper to taste
1 1/2 c Tomatoes, peeled; chopped

Heat the olvie oil in a large skillet over medium high heat, then
add the garlic and onion, and saute for 2 minutes, tossing
frequently. A dd the zucchni and toss for 2 more minutes. Add the
greenpepper and tempeh, and cook, tossing occasionally for 5 more
minutes.

Add the tomaotes, vermouth, and all of the remaining ingredients,
and stir well. Reduce the heat to a simmer and cook slowly for about
10 minutes, or until the suace is fragrant and thickened. Do not
overcook the vegetables; they should still retain a slight
crunchiness. Serve immediately, or cover and chill up to 24 hours,
then reheat slowly until piping hot.

From the files of DEEANNE

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