1/3 cup loosely packed green onions, finely chopped
2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups chopped celery
1 small green bell pepper, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh lemon zest
1/4 cup olive oil
1/3 cup white wine
1 pound baby carrots, cut into 1/2 inch slices
1 medium yellow squash, chopped
2 medium, yellow, and orange potatoes, sliced into 1/2 inch cubes
2 medium yellow squash, cut into 1/2 inch cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried currants
Melt green onions and olive oil in a medium saucepan over medium heat. Stirring constantly, bring oil to a full boil. Reduce heat to medium low and add onion and celery. Cook, stirring, until onion is tender. Remove from heat and stir in green peppers, parsley, lemon zest, olive oil, white wine, carrots, and white squash. Stir deeply and cook, stirring, for 20 minutes, or until carrots are tender.
Stir green peppers, celery, lemon zest, olive oil, white wine, carrots, and yams into vegetable mixture. Stir well and add orange and bell peppers. Bring to a simmer, stirring occasionally, until vegetables are tender. Allow to cool.