3/4 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried basil
1/4 teaspoon ground black pepper
1 (32 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste
1 (16 ounce) can tomato juice
1 (4 ounce) can tomato paste with red wine
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can tomato paste with green wine
1 (6 ounce) can sliced mushrooms, drained
1 (8 ounce) package frozen mixed vegetables
Place chopped onion, green bell pepper, garlic, salt, pepper, thyme, oregano, basil, black pepper, mushrooms, tomato paste, tomato juice and tomato paste with red wine in a medium skillet over medium heat. Saute onions and green peppers for 2 to 3 minutes on each side, stirring constantly. Remove from heat and stir in mixed vegetables.
Return skillet to heat. Cook for 3 to 4 minutes on each side, stirring constantly. Serve with bread or hash brown.