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Low Fat French-Style Vegetable Saute Recipe
Ingredients
1 tablespoon olive oil
8 baby carrots, peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplants, trimmed, and halved lengthwise
1 medium yellow bell pepper, cored, seeded and cut , into 1/4-inch strips
8 cherry tomatoes
1 tablespoon chopped garlic
4 sprigs fresh thyme
salt, to taste
freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh basil
Method
In heavy skillet, heat olive oil.
Add carrots, squash, onion, eggplant and bell pepper.
Saute, stirring and tossing so vegetables cook evenly, about 5 minutes.
Add tomatoes, garlic, thyme, salt and pepper.
Cook, tossing and stirring, about 3 minutes.
Add basil; stir to combine.
Serve immediately.
Makes 6 servings.
Preparation time: 15 minutes.
Cooking time: 10 minutes.
Per serving: About 62 cal, 2 g pro, 10 g car, 3 g fat, 43% cal from fat, 0 mg chol, 111 mg sod, 3 g fiber.
