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Meat
Easy
8 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Cooking vegetables with tomatoes and olive oil, a sign of Turkish-Jewish cooking, is traditional Sukkot fare.
3 tablespoons Bartenura Olive Oil or vegetable oil
2 medium onions, chopped
2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
2 pounds (6–8) medium zucchini or yellow squash, peeled and cut into chunks
3 cups (about 12 ounces) peeled, seeded, and coarsely chopped tomatoes
1/2 cup Manischewitz Chicken Broth, vegetable stock, or water
1/4 cup chopped fresh parsley or dill
1 teaspoon sugar
about 1 teaspoon salt
ground black pepper, to taste
3 tablespoons lemon juice (optional)
yogurt (optional)
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft and translucent, five to 10 minutes.
Add the squash, tomatoes, water, parsley, sugar, salt, pepper, and, if using, lemon juice.
Cover and simmer over low heat until tender, about 15 minutes.
Serve warm or at room temperature. Can be accompanied with yogurt if chicken stock was replaced with vegetable stock or water. Use olive oil and lemon juice if serving the vegetables cold.
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