| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low-fat, Lunch, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable stock |
| 1/3 | c | Red onion, minced |
| 3 | Garlic cloves, minced | |
| 2 | c | Tomatoes, diced |
| 2 | c | Zucchini, sliced |
| 1/2 | c | Red or yellow bell pepper |
| minced | ||
| 1/2 | t | Oregano, minced |
| 1 | T | Basil, minced |
INSTRUCTIONS
In a large skillet, over medium heat, heat the stock until it simmers. Add onion & saute for 3 minutes. Stir frequently. Add garlic, tomatoes, zucchini & pepper. Cover & cook until the zucchini is soft, 5 minutes. Add herbs: cook uncvoered for 3 minutes. Serve warm or cold with a good home-made bread for a lunch. "Vegetarian Times" August, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 14.7mg
Sodium: 272.6mg
Potassium: 481.4mg
Carbohydrates: 8.3g
Fiber: 2.5g
Sugar: 4g
Protein: 5.5g