Veggie Explosion
30 minutes or fewer Simply sautéed vegetables tossed with a tangy tomato sauce make a flavorful and colorful entrée or side dish.
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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.
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
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.
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
- Calories 197
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 222 mg
- Sugar Content 0 g