Veggie Explosion

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30 minutes or fewer

Simply sautéed vegetables tossed with a tangy tomato sauce make a flavorful and colorful entrée or side dish.

  • 1 1/2-CUP SERVINGServings

Ingredients

  • 2 Tbs. vegetable oil
  • 1 cup sliced, peeled carrots
  • 1 cup small broccoli florets
  • 1 cup sliced wild mushrooms such as cremini or portobello
  • 1 cup diced eggplant
  • 2 cups sliced cooked potatoes (about 3 medium)
  • 2 ripe plum tomatoes, chopped

Sauce

  • 1/4 cup tomato juice
  • 1/4 cup rice wine vinegar
  • 2 Tbs. fresh lemon juice
  • 1/2 cup dry white wine

Preparation

  1. In large skillet, heat oil over medium-high heat. Add carrots, broccoli, mushrooms and eggplant. Cook, stirring often, until crisp-tender, 8 to 10 minutes. Add potatoes and tomatoes; cook, stirring often, 3 minutes.
  2. Meanwhile, in small bowl, mix sauce ingredients. Add sauce to skillet and simmer 5 minutes, until liquid has thickened slightly. Serve right away.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 197
  • Carbohydrate Content: 27 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Sodium Content: 222 mg