Vegetable Stew w/ Herbs de Provance
Source of Recipe
500 Fat-Free Recipes
List of Ingredients
3/4 cup water, low salt chicken or veg. broth
1 clove garlic, minced
1 tablespoon low salt tomato paste
1 cup diced zucchini squash
1 cup diced yellow summer squash
2 cups diced eggplant
1 cup diced green bell pepper
1/2 cup diced onion
1 cup sliced mushrooms
1 tablespoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar Recipe
Place 1/4 cup of the water or broth in a alrge heavy soup pot. Add garlic and tomato paste. Cook and stir over medium heat for 5 minutes. Add garlic and tomato paste. Cook and stir over medium heat for 5 minutes. Add more liquid if needed during this process.
Add the remaining 1/2 cup water or broth, zucchini, yellow summer squash, eggplant, green pepper, onion and mushrooms to the pot. Cover and simmer for 15 minutes or until vegetables are tender. Stir in the basil, thyme, rosemary, black pepper, parsley and balsamic vinegar.
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