Rapid Ratatouille Stew
Source of Recipe
BBR
Recipe Introduction
Vegetarian Times*********This stick-to-your-ribs version combines garden vegetables, canned goods and both fresh and dried herbs.
List of Ingredients
1½ Tbs. olive oil
1 medium zucchini, diced
1 medium yellow onion, diced
1 green or red bell pepper, seeded and diced
8 oz. white mushrooms, sliced
2 cloves garlic, minced
28-oz. can crushed or stewed tomatoes
15-oz. can red kidney beans or Roman beans, drained
10 to 12 broccoli florets
2 Tbs. chopped fresh parsley
1 Tbs. fresh oregano or 2 tsp. dried
½ tsp. ground black pepper
½ tsp. salt
¼ cup chopped fresh basil (optional)
Recipe
Heat oil over medium heat in large saucepan. Add zucchini, onion, bell pepper, mushrooms and garlic; cook, stirring, over medium heat, about 8 to 10 minutes, until vegetables are tender.
Stir in tomatoes, beans, broccoli and herbs; cook over medium-low heat, 15 minutes, stirring occasionally.
Add salt; stir in basil if desired and remove from heat.
Serve over couscous, rice, quinoa or pasta.
PER SERVING:
165 Calories
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