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Vegetable Medley
Serve this tasty vegetarian entrée with cooked whole grains, such as barley, brown rice, bulgur, farro, or quinoa. Get into the habit of cooking a big batch of whole grains twice week, enjoying some for lunch, and simply reheating what you need for dinner.
Ingredients:
- 2 teaspoons peanut or extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (8 ounces) tomato sauce
- ½ cup water
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 head of cauliflower (about 2 ½ pounds), broken into large florets
- 2 carrots, cut into ½ -inch slices
- 1 green pepper, cut into 1 ½ -inch pieces
- ¼ cup creamy peanut butter
Instructions:
1. Heat the oil over medium-high heat in a 5-quart Dutch oven. Add the onion and garlic and cook, stirring frequently, 3 to 5 minutes, or until the onion is translucent.
2. Stir in the tomato sauce, water, chili powder and salt. Add the cauliflower, carrots, and green pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
3. Stir in the peanut butter, cover, and simmer for 5 minutes longer or until the vegetables are tender.
Recipe from Best Foods, courtesy of The Peanut Institute.
Yield:
4 Servings Tags:
