Ingredients
1 small onion, sliced
1 cubanelle pepper, sliced
4 garlic cloves, chopped finely
1 medium zucchini, cubed
2 Roma tomatoes, cubed
1/2 C red wine
1/4 cup calamata olives sliced
Parmesan, shredded
Preparation
Saute onions and peppers in olive oil over high heat until begin to caramelize. Add sliced chorizo, zucchini and tomatoes and wine, cover and simmer for 40 minutes. Uncover, and simmer until not too runny. Serve over polenta or pasta sprinkled with sliced olives, drizzled with olive oil and shaved Parmesan.
