These lovelies came out of my Ragtag Garden a few days ago.

Hubby finally settled on a 'sauce' to accompany a juicy pork chop. He started with half the zucchini, dicing it into bite size pieces.

The pepper was next and he used the whole thing. After coring and de-seeding, he diced that up, too. He layered the veggies in a bowl in order of use - softest, quickest cooking ones last - using paper towel separators between for ease of use when cooking.

Vidalia onions are in season, so he was generous with the portions. Vidalias are an exceptionally sweet white onion - specifically grown in Vidalia, Georgia. It's the soil that makes the difference. The variety, Panache, would be an acceptable substitute and seems to be more widely available.

To round out the medley, two Roma/plum tomatoes are roughly diced and kept at hand.

Heat a sauce pan. Add a splash of olive or peanut oil to coat the bottom of the pan. When the oil is hot, add all the onions.

Reduce heat to medium low. Stir occasionally. Add a quarter of the tomatoes to start breaking them down and generating some liquid. This will be a repetitive process as each ingredient is added.

When the onions are clear, add the peppers. When the peppers are soft, add the remaining tomatoes. Add garlic powder and black pepper to taste. (Start off easy and add gradually.)

To thicken it and add a little richness, allow a knob of butter or margarine to melt into the sauce.

Add the zucchini cubes, stirring gently, coat them with the sauce. Cover and let simmer on low until the zucchini is tender. Remove from heat, leave covered.

As the veggie sauce finished steaming, he fried up a boneless pork chop with a smidgen of a Garlic-Herb seasoning mix.

I was lucky to get a picture, before he devoured the whole thing!

Upvote, ReSteem,

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