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 Stewed
Summer Vegetables (pareve)
serves 4
1 tablespoon olive oil
1 medium onion, sliced
2 small zucchini, cut in 1-inch lengths
1 baby eggplant, trimmed and cut in 1/4-inch slices
1 cup fresh corn kernels
1 (14 1/2 ounce) can diced tomatoes
1/4 cup shredded basil leaves
1 1/2 teaspoons minced garlic
2 teaspoons balsamic vinegar
salt and fresh ground pepper to taste
Heat oil in large skillet
over medium heat. Add the onion, zucchini and eggplant.
Saute 8-10 minutes until vegetables are tender. Add the
corn, canned tomatoes, basil, garlic and vinegar. Bring to
simmer over high heat. Remove from heat. Season to taste
with salt and fresh ground pepper. Serve hot or at room
temperature.
approx. nutrients per
serving: calories – 122 protein – 4g carbohydrates –
20g
fat – 4g cholesterol –
0mg sodium 168mg
This recipe from the
article Two Easy
Indian Summer Suppers
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