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.

Return to Vegetarian

Return to Vegetables