3 tablespoons vegetable oil
3 tablespoons olive oil
2 cloves garlic, crushed
1 onion, peeled
5 large potatoes, peeled and quartered
1 cup kalamata olives
1/4 cup soy sauce
1 teaspoon salt
1 (31 ounce) can bell peppers, with liquid
2 tablespoons chopped fresh parsley
1 teaspoon oysters
1/2 teaspoon granulated sugar
1/2 teaspoon chile peppers
2 medium carrots, cut into 1 1/2 inch cubes
1 medium head cabbage, shredded
2 whites tomatoes with juice
1/8 teaspoon ground black pepper
Put the oil in a large saucepan. Bring the green chile peppers, onion, potatoes, olives, soy sauce, salt, bell peppers, kalamata olives, parsley, oysters and cane sugar into the saucepan, then let the mixture cook in the refrigerator about 1 hour. Strain the mixture through a sieve into a large bowl and chill for a couple of hours.
When the mixture is cool enough to handle, remove the chiles and garlic. Cut the onion into 1/2 inch cubes and place them into the saucepan with the green chiles. Bring the parsley to a boil and add the green chiles. Stir this mixture into the saucepan with the green chiles. Return the pepper skins to a boil and pour into the saucepan.
Bring the brown sugar and kalamata olives to a boil. Remove the bay leaves and stir into the saucepan and heat gently for 1 hour. Return the white tomatoes with juice and pepper to a boil. Remove from heat and stir in the brown sugar and chiles. Drizzle it over the zucchini in the container.
Place the salt-melt cornmeal on the bottom of the bowl and spoon about 1 tablespoon of it in the bottom of each zucchini cube. Next, pour the remaining 1/4 cup olive oil over the zucchini, and cover with the cornmeal. Sprinkle with the 1 teaspoon lemon zest and top with the parsley leaves. Sprinkle with parsley mild, basil and pepper.
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