Tuscan Vegetable Sauté
Serves 6
Time 15 min
A simmering pot of rosemary- and basil-scented vegetables is perfect food for the soul. Try spooning the vegetables over polenta, pasta, or risotto, or topping them with grilled or broiled fish or chicken.
Special Diets:
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 pound red onions, thickly sliced
- 1 pound green bell peppers, seeded and chopped
- 1 pound red bell peppers, seeded and chopped
- 1/2 pound yellow squash, thickly sliced
- 1 pound zucchini, thickly sliced
- 4 large tomatoes, seeded and chopped
- 1/2 cup chopped pitted Kalamata olives
- 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh oregano
- 1/2 cup chopped fresh basil
- 1/4 teaspoon fine sea salt
- 1/4 cup chopped fresh flat-leaf parsley
- 1/8 teaspoon ground black pepper
Method
Heat oil in a large skillet over medium high heat.
Add garlic and onions and cook for 1 minute, stirring often.
Reduce heat to medium and add peppers, squash and zucchini.
Cook, stirring often, for 5 minutes, until vegetables are just tender.
Stir in tomatoes and cook, stirring often, for 1 minute.
Reduce heat to low, then add olives, chickpeas, rosemary, Italian herbs, basil, salt and pepper.
Cook for 1 minute, or until heated through. Place in a serving dish and garnish with parsley.
Nutritional Info:
Per serving: 360 calories (140 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 420mg sodium, 48g carbohydrates (14g dietary fiber, 17g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 pound red onions, thickly sliced
- 1 pound green bell peppers, seeded and chopped
- 1 pound red bell peppers, seeded and chopped
- 1/2 pound yellow squash, thickly sliced
- 1 pound zucchini, thickly sliced
- 4 large tomatoes, seeded and chopped
- 1/2 cup chopped pitted Kalamata olives
- 2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh oregano
- 1/2 cup chopped fresh basil
- 1/4 teaspoon fine sea salt
- 1/4 cup chopped fresh flat-leaf parsley
- 1/8 teaspoon ground black pepper