Low Fat Sautéed Italian Vegetables

Recipe by Eric Sharer, MPH, RD, LDN                      Serves: 6-8 Servings

Ingredients:

2 medium        zucchini, cut into bite-size cubes

1 medium        eggplant, cut into bite-size cubes

2 medium        bell peppers, seeded & de-stemmed, cut into bite-size cubes

1 large         onion, peeled, cut into bite size cubes

3-4 cloves      garlic, peeled, roughly chopped

1 pint          cherry tomatoes

OR

2-3 medium      tomatoes, cut into wedged (quartered)

1 cup           water or vegetable stock to cook vegetables in.

2 tbsp.         Dried Italian seasoning, or favorite seasonings (cumin, coriander, chili powder)

To Taste         freshly ground black pepper

1-3 tbsp.       Balsamic vinegar

Directions:

1.       Heat ¼ cup of vegetable broth or water in a large skillet or sauté pan. Add the onion and garlic, cook until tender. Add more liquid as needed to prevent sticking.

2.      Gradually add remaining ingredients, except balsamic vinegar.

3.      Once vegetables reach desired consistency, add balsamic vinegar and cook for another minute.