Super Chunky Vegetable Sauce

I was looking around for something to have for lunch, and I was coming up blank.  One of the disadvantages to the "use it all up before we move" school of thought is that you end up with a lot of strange odds and ends that don't necessarily go together.  We've actually got quite a lot of food in the house; it's just that it's so diverse it's hard to combine it into a meal that makes sense.

I had a few fresh veggies, a few canned veggies and lots of bulk grains and pastas.  From that, this colorful, chunky oh so flavorful sauce was born.  It turned out pretty darned good for pure improvisation.

Super Chunky Vegetable Sauce

Ingredients:

• 3 large cloves garlic, minced
• 1/8 cup onion, diced
• 1/2 large zucchini, quartered and sliced very thin
• 5 artichoke hearts from jar of marinated artichoke hearts, diced
• 1 can diced peeled tomatoes with juice
• Splash of liquid from jar of artichoke hearts
• Liberal shake of dried Italian seasoning
• Kosher salt to taste
• Fresh ground black pepper to taste

Directions:

1.  Spray large non-stick skillet with olive oil and heat over medium heat.

2.  Add diced onions and sauté until translucent.

3.  Add minced garlic and sauté one minute.

4.  Add sliced zucchini and continue to sauté for a minute or two more.

5.  Add diced artichoke hearts and can of diced tomatoes with the juice.

6.  Add a splash of liquid from the jar of artichoke hearts.

7.  Add a liberal shake of dried Italian seasoning, salt and pepper to taste.  Stir well.

8.  Reduce heat to low and simmer sauce for eight to ten minutes, until zucchini is tender/crisp.

9.  Serve over hot cooked pasta or grains of choice.  I ate mine over Israeli couscous, but I imagine it would be great over quinoa or bulgur as well.

Enjoy!