Tuscan Vegetable Sauté

Tuscan Vegetable Sauté

Rated:
Recipe Rating: 3.50885
Serves 6
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.
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-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
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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, 420mg sodium, 48g carbohydrates, (14 g dietary fiber, 17g sugar), 13g protein.
Special Diets: 

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. See our Terms of Service.