Post by Alena on Dec 27, 2006 19:39:14 GMT -5
Skillet Vegetable Stew
Preparation: 15 minutes
Cook: 15 minutes
4 Servings
1 Tbs. olive oil
1 clove garlic, minced
1 Tbs. tomato paste
3/4 Ib. zucchini, trimmed and cut into 1/2 inch cubes
1/2 Ib. eggplant, peeled and cut into 1/2 inch cubes
1/2 Ib. tomatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch cubes
1 small red onion, peeled and cut into 1/2 inch cubes
1/4 Ib. mushrooms, chopped
1/4 cup parsley, chopped
2 tsp. basil, or 1/4 cup fresh, chopped
1/4 tsp. thyme, or 1 tsp. fresh, minced
1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
Cooking Instructions:
Heat oil in a heavy nonstick skillet over medium heat. Saute garlic 1
minute. Stir in next 7 ingredients. Cover skillet and simmer 15 minutes
until vegetables are tender. Season with salt and pepper to taste. Stir
in remaining ingredients and serve.
Per serving: calories 98, fat 4.0g, 33% calories from fat, cholesterol
Omg, protein 3.0g, carbohydrates 15.5g, fiber 5.9g, sodium 18mg.
Preparation: 15 minutes
Cook: 15 minutes
4 Servings
1 Tbs. olive oil
1 clove garlic, minced
1 Tbs. tomato paste
3/4 Ib. zucchini, trimmed and cut into 1/2 inch cubes
1/2 Ib. eggplant, peeled and cut into 1/2 inch cubes
1/2 Ib. tomatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch cubes
1 small red onion, peeled and cut into 1/2 inch cubes
1/4 Ib. mushrooms, chopped
1/4 cup parsley, chopped
2 tsp. basil, or 1/4 cup fresh, chopped
1/4 tsp. thyme, or 1 tsp. fresh, minced
1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
Cooking Instructions:
Heat oil in a heavy nonstick skillet over medium heat. Saute garlic 1
minute. Stir in next 7 ingredients. Cover skillet and simmer 15 minutes
until vegetables are tender. Season with salt and pepper to taste. Stir
in remaining ingredients and serve.
Per serving: calories 98, fat 4.0g, 33% calories from fat, cholesterol
Omg, protein 3.0g, carbohydrates 15.5g, fiber 5.9g, sodium 18mg.