Recipe Name Veggie Speg Submitted by Sherry5404 Recipe Description Easy to make, just chop and simmer Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 2 cans (6 oz) Hunts tomato paste 1 can, 15 oz (303 x 406) Hunts tomato sauce 1/2 cup (8 fl oz) water 1/2 teaspoon salt 1 teaspoon dried Italian seasoning 1/2 teaspoons granulated sugar substitute (splenda) 1 tablespoon grated parmesan 1 cup, grated carrot, grated 1 small zucchini, grated 2 medium raw sliced mushrooms 1 medium (2-1/2" dia) Onion, chopped 1/2 cup, chopped green, red and yellow pepper, finely chopped 1 tablespoon olive oil, extra virgin Steps Sequence Step 1 Cook the bacon strips until very crispy and fully cooked through. (Bacon must be cooked totally crispy and not have any white fatty part left.) Drain well, patting off fat. Chop the bacon fine; you should have 1/2 cup chopped. Set aside. 2 Grease a large, rimmed baking-sheet pan well and set aside.