Vegetable and Herb Medley

2 small zucchini
1/2 pound eggplant
1/2 pound tomatoes fresh or canned
1 medium bell pepper seeded
1 small onion
1/4 pound button mushrooms
1/2 cup water
1 clove garlic minced
1 tablespoon salt-free tomato paste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
freshly ground pepper to taste
splash balsamic vinegar

Cut the zucchini, eggplant, tomatoes, bell pepper, onion, and mushrooms into 1/2-inch cubes. Place the water in a large heavy pot over medium heat, and stir in garlic and tomato paste until blended. Add the vegetables and cook until tender, about 15 minutes. Stir in the herbs and black pepper. Serve warm or cold with balsamic vinegar.

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