Vegetable Stew
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
large |
summer squash -- sliced |
|
1 |
large |
cucumber -- sliced |
|
8 |
ounces |
baby Portobello mushrooms -- sliced |
|
2 |
large |
tomatoes -- chopped |
|
1 |
small |
onion -- diced small |
|
2 |
cloves |
garlic -- diced fine |
|
2 |
tablespoons |
olive oil |
|
2 |
tablespoons |
butter |
|
1 |
tablespoon |
balsamic vinegar |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
teaspoon |
A-1 sauce |
|
1 |
teaspoon |
Dijon mustard |
| Remove the seeds from the squash, cucumbers and tomatoes. Melt the butter with the olive oil in a large pan or Dutch oven. Add squash and cucumbers and cook for about 10 minutes. Add the rest of the ingredients mixing well. Cover and cook on medium for 10 to 15 minutes or until the vegetables are tender. Makes 6 servings. |
| Per Serving: 139 Calories; 9g Fat (53.4% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |