Sautéed Vegetables & White Beans Provençal
This colorful and flavorful vegetable medley would make a very appealing accompaniment alongside a simple omelet for brunch or a quick dinner. Serve crunchy whole-wheat garlic toasts, too.
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 medium zucchini, halved lengthwise and thinly sliced crosswise into half-rounds
  • 6 ounces green beans, halved lengthwise
  • 2 cups cherry tomatoes
  • 1/2 cup chopped fresh basil
  • 1 can (19 ounces) white beans, rinsed and drained

1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook until onion is translucent, about 7 minutes.

2. Stir in bell pepper and cook, stirring frequently, until pepper is beginning to soften, about 3 minutes.

3. Add zucchini and green beans, and saute 3 minutes. Stir in cherry tomatoes, basil and white beans, and cook until tomatoes have softened and vegetables are tender, about 4 minutes.

Nutritional Information
Per serving: 189 calories, 5.9g total fat, 0.6g saturated fat, 2.5g monounsaturated fat, 1.1g polyunsaturated fat, 6.5g dietary fiber, 8g protein, 29g carbohydrate, 0mg cholesterol, 160mg sodium.
Good source of: fiber, vitamin C.

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

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