Veg Times--Vegetable & Herb Medley

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Vegetable and Herb Medley

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small zucchini

1/2 pound eggplant

1/2 pound tomatoes -- fresh or canned

1 medium bell pepper -- seeded

1 small onion

1/4 pound button mushrooms

1/2 cup water

1 clove garlic -- minced

1 tablespoon salt-free tomato paste

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 teaspoon minced fresh thyme

1/2 teaspoon minced fresh rosemary

freshly ground pepper to taste

splash balsamic vinegar

 

Cut the zucchini, eggplant, tomatoes, bell pepper, onion, and mushrooms

into 1/2-inch cubes. Place the water in a large heavy pot over medium

heat, and stir in garlic and tomato paste until blended. Add the

vegetables and cook until tender, about 15 minutes. Stir in the herbs and

black pepper. Serve warm or cold with balsamic vinegar.

 

S(ISBN):

" 0-02-621745-7 "

Copyright:

" 1995 "

 

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Per serving: 69 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g

Protein; 15g Carbohydrate; 0mg Cholesterol; 47mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

Serving Ideas : This can be served over pasta and rice.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1504 0 0 0 1286 0 0