Garlic Vegetables

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Garlic Vegetables

 

Recipe By :Best Recipes, Great Vegetarian Meals

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil -- divided

1 large head garlic -- peeled and coarsely chopped

1/3 cup sun-dried tomatoes (not packed in oil)

2 tablespoons all-purpose flour

1 1/4 cups vegetable broth

2 large carrot -- sliced diagonally

1 medium zucchini -- halved lengthwise and sliced

1 medium yellow summer squash -- halved lengthwise and sliced

2 tablespoons minced fresh parsley

salt and ground black pepper

 

Heat 1 tablespoon oil in small skillet over medium heat. Add garlic; cook and

stir 2 to 3 minutes. Reduce heat to low and cook about 15 minutes or until

garlic is golden brown, stirring frequently. Add tomatoes; cook over medium

heat 2 minutes. Stir in flour. Cook and stir 2 minutes. Gradually stir in

broth. Cook 1 to 2 minutes or until sauce thickens, stirring constantly.

Heat remaining 1 tablespoon oil in medium skillet over medium heat. Add

carrots; cook and stir 2 miinutes. Add zucchini and squash; cook and stir 3

minutes or until crisp-tender. Remove from heat. Stir garlic mixture and

parsley into carrot mixture in skillet. Season to taste with salt and pepper.

 

Source:

" Best Recipes, vol 2, April 13, 1999, No. 4 "

 

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Per serving: 149 Calories (kcal); 8g Total Fat; (47% calories from fat); 3g

Protein; 17g Carbohydrate; 1mg Cholesterol; 523mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0