Recipe: Veggies Extraordinaire (broccoli, mushrooms, carrot, eggplant and potato)
Side Dishes - VegetablesVEGGIES EXTRAORDINAIRE
"This recipe shows off the goodness of an easy to prepare vegetable medley, whose flavors blend through a unique juice mixture. It's an opportunity to enjoy the bounty of the summer season in a tasty and nutritionally sound dish."
1 Tbsp. olive oil
1 cup small broccoli florets
1 cup cremini mushrooms, sliced
1 medium carrot, peeled and sliced thin
1 cup eggplant, peeled and diced*
2 green onions, cut into 1/2-inch pieces, including the green stems
1 medium potato, cooked and sliced
2 ripe plum tomatoes, chopped
2 Tbsp. fresh lemon juice
1/2 cup white grape juice (dry white wine may be substituted)
1/4 cup tomato juice
1 tsp. dried oregano (or 1 Tbsp. chopped, fresh oregano)
Heat oil over medium-high heat in large skillet. Add all vegetables, except potatoes and tomatoes. Cook, stirring gently and frequently, until tender-crisp, about 8 to 10 minutes.
Add potatoes and tomatoes. Continue to stir gently and frequently for an additional 3 minutes.
Combine lemon, grape and tomato juices, and oregano in a small bowl and mix thoroughly. Add sauce to skillet and simmer until liquid begins to thicken, about 5 minutes. Serve immediately.
*Select smaller, younger eggplant and blot cubes with paper towels to remove moisture, don't rinse the pieces because they absorb too much water.
Makes 4 servings.
Per serving: 130 calories, 4 g total fat (<1 g saturated fat), 21g carbohydrate, 3 g protein, 4 g dietary fiber, 35 mg sodium.
Source: the American Institute for Cancer Research
"This recipe shows off the goodness of an easy to prepare vegetable medley, whose flavors blend through a unique juice mixture. It's an opportunity to enjoy the bounty of the summer season in a tasty and nutritionally sound dish."
1 Tbsp. olive oil
1 cup small broccoli florets
1 cup cremini mushrooms, sliced
1 medium carrot, peeled and sliced thin
1 cup eggplant, peeled and diced*
2 green onions, cut into 1/2-inch pieces, including the green stems
1 medium potato, cooked and sliced
2 ripe plum tomatoes, chopped
2 Tbsp. fresh lemon juice
1/2 cup white grape juice (dry white wine may be substituted)
1/4 cup tomato juice
1 tsp. dried oregano (or 1 Tbsp. chopped, fresh oregano)
Heat oil over medium-high heat in large skillet. Add all vegetables, except potatoes and tomatoes. Cook, stirring gently and frequently, until tender-crisp, about 8 to 10 minutes.
Add potatoes and tomatoes. Continue to stir gently and frequently for an additional 3 minutes.
Combine lemon, grape and tomato juices, and oregano in a small bowl and mix thoroughly. Add sauce to skillet and simmer until liquid begins to thicken, about 5 minutes. Serve immediately.
*Select smaller, younger eggplant and blot cubes with paper towels to remove moisture, don't rinse the pieces because they absorb too much water.
Makes 4 servings.
Per serving: 130 calories, 4 g total fat (<1 g saturated fat), 21g carbohydrate, 3 g protein, 4 g dietary fiber, 35 mg sodium.
Source: the American Institute for Cancer Research
MsgID: 3153191
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-24-10 - Saturday Recipe Swap (Assorte...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-24-10 - Saturday Recipe Swap (Assorte...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 07-24-10 - Saturday Recipe Swap (Assorted Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Summer Vegetable Soup (using brown rice) |
Betsy at Recipelink.com | |
3 | Recipe: Veggies Extraordinaire (broccoli, mushrooms, carrot, eggplant and potato) |
Betsy at Recipelink.com | |
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