2 tablespoons olive oil
1 large onion, cubed *
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium yolanda (lime - half) green pepper, sliced
1 medium green bell pepper, sliced
1 small zucchini, sliced
1/2 cup coarse saltine cracker crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 pound fresh white mushrooms, sliced
2 cups sliced fresh mushrooms, zucchini and squash
1 cup olive oil
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dry mustard
1/3 cup Worcestershire sauce
1/4 cup red wine
1 tablespoon dried parsley
1 teaspoon paprika
Heat the olive oil/water in a large skillet over medium heat. Place the onion, green bell pepper, yellow bell pepper, and yolanda, green bell pepper, yellow bell pepper, and zucchini into the pan. Season with saltine crackering crumbs and oregano and basil. Cover with green bell pepper, yellow bell pepper, mushroom, and mushroom stem.
Heat olive oil/water until it is hot. Saute the mushrooms and mushrooms in olive oil/water until tender, about 3 minutes.
Place mushrooms and peppers into the pan, and saute over medium heat until tender. Bring less to a boil, and simmer about 30 minutes.
Place white mushrooms into the pan into the boiling water. Add olive oil/water; remove from heat. Add lemon juice, lemon oil, olive oil, vinegar, parsley, and paprika. Reduce heat and simmer about 2 hours, stirring occasionally.