| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Side dish, Lunch, Vegetables, Low-fat |
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 |
ts |
Oregano, minced |
| 1 |
tb |
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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