• 2 leeks
• 2 Tbs butter
• 2 Tbs olive oil
• 1 zucchini
• 1 sweet pepper
• 4 medium tomatoes
• 2 cloves garlic
• salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.