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Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add butter and olive oil to melt butter. Add zucchini, onion and garlic; season with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning
and additional salt and pepper to taste. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.
Serves: 4-6
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