Tuscan Vegetable Saute

  • Yield: 4 to 6 servings


1/4cup extra-virgin olive oil
3 garlic cloves, minced
1pound red onions, sliced 1-inch thick
1pound green bell pepper, stemmed, seeded and chopped
1pound red peppers, stemmed, seeded and chopped
1/2pound yellow squash, sliced 1/2-inch thick
1pound zucchini, sliced 1/2-inch thick
4large vine-ripe tomatoes, seeded and chopped*
1/2cup kalamata olives, pitted and chopped
3cups cooked or canned garbanzo beans (drained and rinsed if canned)
2tablespoons fresh rosemary leaves
1tablespoon dried Italian seasoning blend
1/2cup chopped fresh basil leaves
2teaspoons salt
1teaspoon freshly ground black pepper
1/4cup chopped fresh parsley


  1. Place olive oil in a nonreactive large skillet or saute pan and heat over medium high. Add garlic and onions and saute 1 minute. Reduce heat to medium and add green and red peppers, squash and zucchini. Cook, stirring often, 4 to 5 minutes, or until vegetables begin to cook but are still firm. Stir in tomatoes and cook, stirring often, 1 minute. Reduce heat to low. Add olives, garbanzo beans, rosemary, Italian spice blend, basil, salt and pepper. Cook 1 minute or until heated through. Place in a serving dish and garnish with parsley.
*To seed a tomato: Cut in half horizontally. Over a bowl or sink, gently squeeze each tomato half until most seeds have been removed from flesh.

Nutritional Info *per serving

  • Calories 346
  • Fat 14g
  • Cholesterol 0mg
  • Sodium 879mg
  • Carbohydrate 48g
  • Fiber 12g
  • Protein 12g