Skillet Vegetable Stew

  • Ingredients 13 Count
  • Nutrition 100 Calories
  • Directions 40 Minutes

4 servings

Ingredients

imperial units us metric
  • 1 tbsp olive oil
  • 1 garlic cloves (minced)
  • 1 tbsp tomato paste
  • 3/4 lb zucchini (trimmed and cut into 1/2 inch cubes)
  • 1/2 lb eggplant (peeled and cut into 1/2 inch cubes)
  • 1/2 lb tomatoes (peeled and cut into 1/2 inch cubes)
  • 1 red bell pepper (seeded and cut into 1/2 inch cubes)
  • 1 purple onion (small, peeled and cut into 1/2 inch cubes)
  • 1/4 lb mushrooms (chopped)
  • 1/4 cup parsley (chopped)
  • 2 tsps basil (or 1/4 cup fresh basil, chopped)
  • 1/4 tsp thyme (or 1 teaspoon fresh thyme, minced)
  • 1/4 tsp rosemary (or 1/2 teaspoon fresh rosemary, minced)

Directions

BPrep Time10 min

BTotal Time40 min

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Nutrition Facts

Amount Per Serving
Calories 100 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 50mg 2%
Potassium 750mg 21%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 20%
Sugars 9g
Protein 4g
Vitamin A 40%
Vitamin C 120%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

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