1 tablespoon vegetable oil
1 onion, chopped
1 medium zucchini, chopped
14 small carrots, cut into 2 wedges
1 (29.5 ounce) can whole peeled tomatoes, drained
1 (14.5 ounce) can peeled and diced mushrooms with liquid
2 cups chicken broth
8 white sheets jumbo baking sheets
1 teaspoon Italian seasoning
2 cups pea size tomatoes
1 cup chopped green peppers
1 cup chopped green onions
3 cups flaked coconut
Heat oil in a saucepan over medium fire. Saute onion until golden. Stir in zucchini, carrots, celery and mushrooms, stir till well coated and reduce heat to medium.
Mix together the celery and tomatoes and cook,