Garden harvest vegetables

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
4 cup, sliced Zucchini 2 cup, chopped or sliced Red Ripe Tomatoes 1 cup, chopped Onions, raw 4 leaves Basil 1 tsp Oregano, ground 5 tbsp Holland House White Cooking Wine (by RSK003) 3 tbsp Extra Virgin Olive Oil 3 tbsp Alessi White Balsamic Vinegar (by LEIRIA) 4 clove Garlic
Directions
Chop zucchini, tomato and onion into 1 inch pieces.
Dice garlic.
Heat oil in pan and add vegetables.
Stir occasionally. after about 15 minutes add the herbs and garlic.
Add white cooking wine or any wine you may have. If using drinkable wine, add salt to taste.
Cook over medium heat until all veggies are softened and there is a bit of a sauce.
Finish by adding white balsamic vinegar.
Can be served hot or cold.


Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user OVERWORKEDJANET.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 124.1
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 89.4 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.8 g

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