Tuscan Vegetable Sauté

Serves 6

A simmering pot of rosemary- and basil-scented vegetables is perfect food for the soul. Make sure to serve this dish in a large bowl; the colors and shapes are sure to be the center of attention when placed on your dinner table. Try spooning the vegetables over polenta, pasta, or risotto, or topping them with grilled or broiled fish or chicken. From The Whole Foods Market Cookbook

Ingredients

1/4 cup olive oil
3 cloves garlic, finely chopped
1 pound red onions, thickly sliced
1 pound green bell peppers, cored, seeded and chopped
1 pound red bell peppers, cored, seeded and chopped
1/2 pound yellow squash, thickly sliced
1 pound zucchini, thickly sliced
4 large tomatoes, seeded and chopped
1/2 cup chopped pitted Kalamata olives
3 cups cooked chickpeas, drained
2 tablespoons chopped rosemary
1 tablespoon dried Italian herbs
1/2 cup chopped basil
Salt and pepper to taste
1/4 cup chopped parsley

Method

Heat oil in a large skillet over medium high heat. Add garlic and onions and cook for 1 minute, stirring often. Reduce heat to medium and add peppers, squash and zucchini. Cook, stirring often, for 5 minutes, until vegetables are just tender. Stir in tomatoes and cook, stirring often, for 1 minute. Reduce heat to low, then add olives, chickpeas, rosemary, Italian herbs, basil, salt and pepper. Cook for 1 minute, or until heated through. Place in a serving dish and garnish with parsley.

Nutrition

Per Serving: calories 240; calories from fat 110; calories from saturated fat 15; protein 6g; carbohydrate 33g; total fat 12g; saturated fat 1.5g; cholesterol 0 mg; sodium 810 mg; 46% calories from fat

http://wholefoodsmarket.com/recipes/1793