Try this delicious summer vegetable stew!
PREP 20 min | COOK 25 min | SERVES 4-6
INGREDIENTS
1 onion, chopped fine
3 garlic cloves, minced*
2 carrots, chopped fine
¼ cup olive oil
2 medium zucchini, rinsed and cut into ½ inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into ½-inch dice (about 1 ½cups)
1 red bell pepper, chopped
½ lb. Romano green beans, cut in small (½ inch) dice
2 tomatoes, (about ¾ pound), drained and seeded, cut into ½-inch dice
2 tablespoons minced fresh oregano leaves or ½ tsp dried, crumbled ½ cup packed fresh basil leaves, shredded
Parsley for garnish
If you are not allowed onions or garlic, you may substitute 1 sweet potato, diced
INSTRUCTIONS
In a large deep skillet cook the onion, garlic, and carrots in the oil over moderately low heat, stirring, until the onion is softened.
Add the zucchini, the yellow squash, the bell pepper, and the beans, and cook the mixture over moderate heat, stirring for 4 minutes.
Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes.
Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated. Sprinkle with the oregano, basil, and parsley. Serve warm or at room temperature.