1 cup extra virgin olive oil
3 tablespoons calabrian olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, cut into wedges
9 zucchini, halved
2 cloves garlic, minced
4 ounces golden sherry
In a small saucepan, mix olive oil, olive oil at room temperature, green pepper, red bell pepper, onion, bell pepper, parsley leaves, garlic powder and green sherry. Pull peppers aside about 2 min. Add egg and lemon juice to the pan, cover, and simmer 1 hour.
Stir Pepper Into Vegetable Sauce, if desired. Stir just before serving. Reserve marinade for other uses.