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Skillet Vegetables |
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Serves: 8
Print this Recipe
1 onion (large) chopped
1 clove garlic, minced
3 zucchini (small) sliced
3 carrots, sliced thin
2 stalks celery, sliced thin
1 cup broccoli flowerets
1 cup cauliflower pieces
1 cup frozen corn kernels
1 16-ounce can tomatoes
1 teaspoon basil leaves
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
This recipe is great served many different ways. Serve it over brown rice for a complete meal, or add extra chili powder and serve it on a flour tortilla, or serve it as is, for a tasty vegetable side dish.
1. Place all vegetables in large, heavy skillet, breaking up tomatoes into small pieces.
2. Add seasonings. Cover and simmer for 45 minutes to 1 hour, until tender. Put cheese on top, cover, and cook until cheese melts, 2-3 minutes.
Food exchanges per 2/3-cup serving: ½ high-fat MEAT, 2 VEGETABLE
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