Tuscan Vegetable Sauté
Recipe Type: Side Dish
Cuisine: Vegetarian
Author:
Serves: 6
From The Whole Foods Market Cookbook A simmering pot of rosemary- and basil-scented Tuscan vegetables forms perfect food for the soul. Make sure to serve this dish in a large bowl; the colors and shapes are sure to be the center of attention when placed on your dinner table. Top with a piece of grilled chicken breast or broiled fish. You may use jarred or canned chickpeas.
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 lb red onions, sliced 1 inch thick
- 1 lb green peppers, seeded and chopped
- 1 lb red peppers, seeded and chopped
- 1/2 pound yellow squash, sliced 1/2 inch thick
- 1 lb zucchini, sliced 1/2 inch thick
- 4 large vine-ripe tomatoes, seeded and chopped
- 1/2 cup pitted and chopped Kalamata olives, optional
- 3 cups cooked chickpeas (garbanzo beans)
- 1/8 cup whole fresh rosemary leaves
- 1 TB dried Italian herbs
- 1/2 cup chopped fresh basil
- 2 tsp sea salt, or to taste
- 1 tsp freshly ground pepper, or to taste
- 1/4 cup chopped parsley to garnish
Instructions
- Place the olive oil in a large sauté pan, and heat it over medium-high heat. Add the garlic and onions, and sauté for 1 minute, stirring often. Reduce the heat to medium, and add the peppers, squash, and zucchini. Cook, stirring often, for 5 minutes, until the vegetables begin to become tender. Stir in the tomatoes and cook, stirring often, for 1 minute. Reduce the heat to low. Add the 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 the parsley.
- Nutrition Info
- Per Serving: calories 240; calories from fat 110; calories from saturated fat 15; protein 6g; carbohydrate 33g; total fat 12g; saturated fat 1.5g; cholesterol 0 mg; sodium 810 mg; 46% calories from fat