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Turkish Vegetables

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth 1⁄4 Cup (4 tbs)
  Onions 2 , sliced
  Diced zucchini 2 Cup (32 tbs)
  Chopped green bell peppers 2
  Diced eggplant 2 Cup (32 tbs)
  Green beans 2 Cup (32 tbs), cut in 1 inch pieces
  Frozen whole okra 2 Cup (32 tbs), partially thawed
  Chopped canned tomatoes 4 Cup (64 tbs)
  Black pepper 1⁄4 Teaspoon
Directions

Place water or broth in a large, heavy soup pot over medium heat.
Add onions.
Cook and stir until the onions are tender.
Add more liquid during this process if necessary.
Add zucchini, green peppers, and eggplant.
Cook and stir for 2 minutes, adding more liquid as needed.
Add green beans, okra, tomatoes with juice, and black pepper.
Heat until liquid comes to a boil.
Lower heat, cover, and simmer for 30 minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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