Summer Vegetable Bowl

This is one of my adopted recipes. I have not made it yet, so I don't know if I will be making revisions or not. As of now, I don't think I will be revising this recipe.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  slices bacon
• 12  small  white onions
• 1  green pepper, diced
• 2  cups hot water
• 1  lb green beans
• 6  ears corn, broken-1/3s
• 1  tablespoon salt
• 2  teaspoons sugar
• 1⁄4 teaspoon pepper, white
• 6  small zucchini, 1-inch chunks
• 2  stalks celery, 1-inch slices
• 1  large tomatoes, cut in wedges

Directions

1. THIS IS A BEAUTIFULLY COLORFUL DISH.
2. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.
3. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients.
4. Heat to boiling; reduce heat to low, cover; simmer 10 minutes.
5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.
7. Arrange tomato wedges on top.