Summer Vegetable Bowl

Directions

1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.

2. To drippings in dutch oven, add onions and green pepper;; cook until golden brown; add hot water and next 5 ingredients.

Heat to boiling; reduce heat to low, cover; simmer 10 minutes.

1. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.

2. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.

Arrange tomato wedges on top.