FRESH VEGETABLE STEW

Fresh Vegetable Stew image

Sunny, colorful and brimming with garden flavor, this easy stovetop dish from the United Fresh Fruit and Vegetable Assn. stirs in several different squashes along with other favorite veggies.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 12 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 large onion, sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 pound yellow squash, cut into 1/2-inch cubes
1 pound pattypan squash, cut into 1/2-inch cubes
2 medium tomatoes, peeled and chopped
3/4 pound fresh green beans, cut into 1-in pieces
1-1/4 cups fresh sweet corn
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, saute onion and garlic in oil until tender. Add squash, tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until corn is tender.

Nutrition Facts : Fat 2 g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184 mg sodium, Carbohydrate 11 g carbohydrate, Fiber 0 fiber, Protein 2 g protein. Diabetic Exchanges