Instructions: Heat the olvie oil in a large skillet over medium high heat, then add the garlic and onion, and saute for 2 minutes, tossing frequently. A dd the zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and cook, tossing occasionally for 5 more minutes.

Add the tomaotes, vermouth, and all of the remaining ingredients, and stir well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or until the suace is fragrant and thickened. Do not overcook the vegetables; they should still retain a slight crunchiness. Serve immediately, or cover and chill up to 24 hours, then reheat slowly until piping hot.

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