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In a large skillet, heat olive oil. Add sliced onions and garlic until lightly brown. Add peppers and all spices to onion mixture. Cook covered for about 20 minutes. Add sliced mushrooms, zucchini and white wine. Cook covered for another 10 minutes. Add whole cherry tomatoes and Parmesan/Romano cheese. Cook for 4-5 minutes. Taste and adjust seasonings.
Original recipe from Dan Brosnan, Glen Ellyn, IL
In a large bowl, combine the first six ingredients. Transfer to an 8-inch square baking dish, coated with cooking spray.
For topping, combine the oats, brown sugar, flour and cinnamon. Mix well. With a fork, cut in margarine until mixture is crumbly; sprinkle over fruit.
Bake at 350° for 30–35 minutes or until topping is golden brown and fruit is tender. Serve warm with a dollop of light whipped topping. Yield: 4 servings
Nutritional Facts: 1 serving 258 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 63 mg sodium, 46g carbohydrates, 3g fiber, 3g protein.