Mushroom pepper sauté

On Thursday I volunteered at the Bushwick chapter of Food Not Bombs. This is one of the dishes we cooked up and shared in Maria Hernandez Park.

Ingredients:
4 T olive oil
20 yellow bell peppers
10 onions
5 tomatoes
4 lbs mushrooms
1 T salt
pepper to taste
1/2 c basil
1/4 c parsley

First dice all veggies. Next, in a large pot, heat olive oil over a medium high flame. Add onions and saute until translucent. Lower flame to medium and add remaining ingredients except the herbs. Stir often and cook for an additional 15 minutes until veggies are tender. Add herbs and stir. Serve with rice.