Wednesday, July 22, 2009

Five-a-day Vegetables with Parmesan

After a completely exhausting vacation on a week-long cruise (seriously!) I have no energy to even sit up, much less think. Who knew that a cruise would be so jam-packed? Anyways, my body is feeling drained from too much activity and WAY too much food. I'm going to try and stick to healthful recipes this week. Like this one...

Five-a-day Vegetables with Parmesan

4 cups thinly sliced zucchini
1 small onion, sliced
1 green bell pepper, cut into strips
1 medium carrot, grated
1 tablespoon water
2 tablespoons margarine
teaspoon salt Black pepper
1/4 teaspoon Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese Instructions

1. Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper and Italian seasoning in a large skillet. Cover and cook 1 minute. Uncover and cook, turning with wide spatula, until vegetables are barely tender, about 5 to 10 minutes.
2. Add tomatoes and Parmesan cheese. Toss and cook another minute.
Serves 8 to 10.

Tips from the Test Kitchen
Tips From Our Test Kitchen: Throw in a handful of chopped fresh herbs, such as basil, oregano or thyme, with the tomatoes for extra flavor.

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