Italian Mixed Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cloves |
garlic -- minced |
|
1 |
small |
onion -- diced |
|
2 |
small |
yellow squash -- sliced |
|
2 |
small |
squash -- crookneck -- or other green squash -- sliced |
|
4 |
medium |
Yukon Gold potatoes -- sliced |
|
1 |
medium |
red bell peppers -- diced |
|
28 |
ounces |
plum tomatoes -- diced -- drained |
|
8 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
16 |
ounces |
frozen mixed vegetables |
|
1 |
tablespoon |
olive oil |
|
2 |
teaspoons |
Italian seasoning |
|
1 |
teaspoon |
seasoned salt |
|
1/2 |
teaspoon |
seasoned pepper |
|
1/4 |
teaspoon |
crushed red pepper |
| Heat large frying pan or Dutch oven and add olive oil. Add onion and garlic and cook until softened. Add the remaining ingredients and heat until boiling. Reduce heat and cover and simmer for 30 minutes. Makes 6 servings. |
| Per Serving: 211 Calories; 4g Fat (13.8% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |