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Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:8Yield:8 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2small zucchini, sliced 1/2 inch thick1eggplant (about 1 pound), cut into 1-inch cubes1medium onion, chopped1small poblano pepper, chopped½red bell pepper, chopped1poundokra, stem ends trimmed3large tomatoes, seeded (see Tip) and chopped¾cupwater1teaspoonchopped fresh thyme or 1/2 teaspoon dried1teaspoonsalt½teaspoonfreshly ground pepper2clovesgarlic, finely chopped½cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2small zucchini, sliced 1/2 inch thick
1eggplant (about 1 pound), cut into 1-inch cubes
1medium onion, chopped
1small poblano pepper, chopped
½red bell pepper, chopped
1poundokra, stem ends trimmed
3large tomatoes, seeded (see Tip) and chopped
¾cupwater
1teaspoonchopped fresh thyme or 1/2 teaspoon dried
1teaspoonsalt
½teaspoonfreshly ground pepper
2clovesgarlic, finely chopped
½cupchopped fresh basil
DirectionsHeat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.Originally appeared: EatingWell Magazine, July/August 2014
Directions
Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.
Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.
Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.
Originally appeared: EatingWell Magazine, July/August 2014
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Nutrition Facts(per serving)84Calories2gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
