What I had in the fridge one day
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Sesame Oil, 1 tbsp Garlic, 3 cloves Onions, raw, .25 cup, slicedSummer Squash, 1 cup, slicedEggplant, fresh, 1 cup, cubes Zucchini, 1 cup, sliced Carrots, raw, .25 cup, strips or slicesBroccoli, fresh, .5 cup, choppedMr. Yoshida's Marinade & Cooking Sauce, 2 tbspO Organics Vegetable Broth, .5 cup Tomato Sauce, .0625 cupParsley, 2 tbsp
Warm oil in large stir-fry pan
Put garlic in microwave for 20 seconds.
Peel and mince garlic cloves once they have cooled down.
Add chopped onions and garlic to pan.
Stir until garlic and onion are warm.
Add broccoli, carrots, vegetable broth, and tomato sauce. Over medium-high heat cook until broccoli are tender.
Add cubes of eggplant, zucchini, yellow squash, and Mr Yoshida's marinade.
Simmer on medium for approx. 10 minutes, sprinkle parsley on top. Serve over 2/3c pasta or some rice. Either is great. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURAJK90.
Put garlic in microwave for 20 seconds.
Peel and mince garlic cloves once they have cooled down.
Add chopped onions and garlic to pan.
Stir until garlic and onion are warm.
Add broccoli, carrots, vegetable broth, and tomato sauce. Over medium-high heat cook until broccoli are tender.
Add cubes of eggplant, zucchini, yellow squash, and Mr Yoshida's marinade.
Simmer on medium for approx. 10 minutes, sprinkle parsley on top. Serve over 2/3c pasta or some rice. Either is great. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user LAURAJK90.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 627.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.6 g
- Protein: 4.1 g
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