• Heat oil in large saucepan over medium heat.
• Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
• Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.
• Garnish with green onions.
• May be served warm or as a salad at room temperature.

To Microwave:

• In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.
• Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.
• Add vegetable juice, bulgur, lemon juice, and basil.
• Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.
• Let stand, covered, 5 minutes.
• Garnish with green onions.

Crockpot:

• I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving.
• The resulting dish is indistinguishable from one made using the stove top method.
• I refuse to try the microwave method.
• I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.