Jan Wolff: summer vegetable sauce

[Guest guest]

for pasta

 

 

* Exported from MasterCook *

 

Summer Vegetable Sauce

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 6 Preparation Time :0:00

Categories : Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

3 cloves garlic -- peeled and minced

1 large red bell pepper -- seeded, roughly chopped

1 large Vidalia onion -- roughly chopped

2 medium zucchini

1 medium eggplant -- peeled and cubed

1 teaspoon salt

1 pound canned artichoke hearts -- drained

26 ounces marinara sauce

1/4 cup fresh basil

1/4 cup fresh parsley

Hot cooked pasta (spaghetti -- bowties, etc.)

Grated parmesan cheese (optional)

 

PREPS: for the zucchini: trim, slice in half lengthwise, then cut in ¾-inch

chunks.

 

In a large pot, heat the olive oil over medium-high heat. Add peppers, onions,

and garlic. Sauté for 5 minutes, then add zucchini, eggplant, and salt. Continue

to sauté for 10 minutes, until vegetables begin to soften. Add artichokes and

marinara sauce. Stir and simmer for 10 minutes. Add chopped basil and parsley.

Remove from heat, serve immediately, or, for fuller flavor, refrigerate

overnight and serve the next day.

 

Source:

" news 2002-07-03 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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

 

Per Serving (excluding unknown items): 189 Calories; 7g Fat (33.9% calories from

fat); 6g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1057mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : It's comforting to know this time of year that great vegetarian meals

can be prepared with minimal time in front of the stove. Ease of preparation is

the key in the recipe below. The flavor of the dish is enhanced by allowing the

vegetables to marinate in the sauce for a full 24 hours. At serving time, all

that's needed is a fresh pot of hot pasta and a brief reheating of the vegetable

sauce. The great taste is worthy of crystal wineglasses and cloth napkins. It's

perfect fare to enjoy with friends on the deck or patio on a weekend night with

a loaf of crusty bread and a fresh green salad. For those folks who may be

cutting down on carbs, skip the pasta and serve the summer vegetable sauce in a

bowl. It's so thick with fresh vegetables, it can be eaten like a stew.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 87 0 0