RAPID RATATOUILLE STEW

1 1/2 tablespoons olive oil
1 medium zucchini, diced
1 medium yellow onion, diced
1 green or red bell pepper, seeded and diced
8 ounces white mushrooms, sliced
2 cloves garlic, minced
1 (28 oz) can crushed or stewed tomatoes
1 (15 ounce) can red kidney beans or Roman beans, drained
10 to 12 broccoli florets
2 tablespoons chopped fresh parsley
1 tablespoon fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup chopped fresh basil (optional)

Heat oil over medium heat in large saucepan. Add zucchini, onion, bell pepper, mushrooms and garlic; cook, stirring, over medium heat until vegetables are tender, about 8 to 10 minutes.

Stir in tomatoes, beans, broccoli and herbs; cook over medium-low heat for 15 minutes, stirring occasionally. Add salt; stir in basil if desired and remove from heat.

Serve over couscous, rice, quinoa or pasta.

Servings: 6
Source: Vegetarian Times, August 1996