Low Fat French-style Vegetable Saute Recipe

Ingredients

1 tablespoon olive oil

8 baby carrots

-- peeled and trimmed

8 baby patty pan squash

1 medium onion, sliced

4 baby eggplants, trimmed

-- and halved lengthwise

1 medium yellow bell pepper, cored

-- seeded and cut

--into 1/4-inch strips

8 cherry tomatoes

1 tablespoon chopped garlic

4 sprigs fresh thyme

salt, to taste

freshly ground black pepper, to taste

1/2 cup coarsely chopped fresh basil

Method

In heavy skillet, heat olive oil.

Add carrots, squash, onion, eggplant and bell pepper.

Saute, stirring and tossing so vegetables cook evenly, about 5 minutes.

Add tomatoes, garlic, thyme, salt and pepper.

Cook, tossing and stirring, about 3 minutes.

Add basil; stir to combine.

Serve immediately.

Makes 6 servings.

Preparation time: 15 minutes.

Cooking time: 10 minutes.

Per serving: About 62 cal, 2 g pro, 10 g car, 3 g fat, 43% cal from fat, 0 mg chol, 111 mg sod, 3 g fiber.

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