By Fruits & Veggies - More Matters
Serve with crusty bread for a delicious, hearty and healthy meal.
2 teaspoons olive oil
1 large onion, halved and thinly sliced
1 small-medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
4 large tomatoes, chopped or 214.5- oz. cans diced tomatoes
2 medium zucchini
2 cloves garlic, minced
2 teaspoons Herbes de Provence
Heat the oil in a large saucepan or Dutch oven over MEDIUM heat.
Add all ingredients, except the garlic and herbs, and cook uncovered for 25 minutes, stirring every 5 minutes.
Add the garlic and herbs, and cook uncovered, stirring every 5 minutes, until the vegetables are very soft.
Each serving provides: An excellent source of vitamin A, vitamin C, fiber and a good source of folate, magnesium and potassium.
- Calories: 109
- Carbohydrates: 17g
- Total Fat: 4.4g
- Cholesterol: 0mg
- Saturated Fat: 0.6g
- Dietary Fiber: 6g
- % of Calories from Fat: 33%
- Sodium: 17 mg
- Protein: 3g
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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