Italian-Style Vegetables
Instead of serving the same old one-note vegetable dishes with dinner, try this medley of potatoes, peppers, carrots, green beans, and garlic. Each vegetable contributes its own nutritional assets, and the flavors add up nicely, too.
  • 3 large red bell peppers, cut lengthwise into flat panels
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled
  • 3/4 pound small red-skinned potatoes, cut into eighths
  • 1 teaspoon rosemary
  • 3/4 teaspoon oregano
  • 2 large carrots, cut into 1-inch lengths
  • 2 tablespoons fresh lemon juice
  • 1/2 pound green beans, cut into 2-inch lengths
  • 3/4 cup diced tomato
  • 2 tablespoons chopped fresh basil

1. Preheat broiler. Place peppers, skin-side up on broiler rack and broil about 5 inches from the heat for 10 minutes or until peppers are charred. When cool enough to handle, peel peppers. Transfer 1 of peppers to food processor, puree, and set aside. Cut remaining 2 peppers into 1-inch-wide strips.

2. In large saucepan or Dutch oven, heat oil over low heat. Add the garlic and cook 1 minute. Add potatoes, rosemary, and oregano. Stir to combine, cover, and cook 7 minutes or until potatoes begin to soften and brown.

3. Stir in carrots, lemon juice, and 1/2 cup water. Cover and cook 10 minutes or until vegetables are crisp tender. Stir in green beans, tomato, basil, pepper strips, and pepper puree and cook, uncovered, 5 minutes or until green beans are tender.

Nutritional Information
Per serving: 117 calories, 2.7g total fat, 0.4g saturated fat, 1.7g monounsaturated fat, 0.4g polyunsaturated fat, 5g dietary fiber, 3g protein, 23g carbohydrate, 0mg cholesterol, 17mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time