Summer Vegetable Bowl

Summer Vegetable Bowl
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Recipe for Summer Vegetable Bowl. Here's a great way to serve up the best of summer vegetables.


  • 4 slices bacon or vegetarian bacon
  • 12 small white onions
  • 1 small green bell pepper, diced
  • 2 cups hot water
  • 1 pound fresh green beans
  • 6 ears corn, shucked and cut into thirds
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/4 teaspoons white pepper
  • 6 small zucchini, cut into 1 chunks
  • 2 large celery stalks, cut into 1 slices
  • 1 large tomato, cut in wedges


  1. In Dutch oven, over medium heat, cook bacon until crisp, drain bacon on paper towels. To the drippings in the pan, add onions and green pepper, cook until golden; add hot water and next five ingredients. Bring to a boil, reduce heat to low; cover; simmer 10 minutes. Add zucchini and celery; cover and cook 8 to 10 minutes, until vegetables are tender. With a slotted spoon arrange the vegetables in a large, shallow bowl. Crumble bacon and sprinkle over the top. Arrange tomato wedges on top.

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