This is a great accompaniment to any number of proteins and can even be used to make soup or cioppino-inspired dish, like our Chipotle-Rubbed Shrimp, which we served over this base.

We started by dicing our vegetables into uniform size pieces. We used zucchini, fresh tomatoes, and red & yellow bell peppers.

Sauteed the tomatoes and peppers in a little bit of olive oil, added the zucchini and a couple of tablespoons of tomato paste, with some garlic and a couple of tablespoons of water, salt & pepper. Simmer for 10 minutes or so to let the flavors mingle.