Tuscan Vegetable Sauté
 

From The Whole Foods Market Cookbook
 

A simmering pot of rosemary- and basil-scented Tuscan vegetables forms 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. Top with a piece of grilled chicken breast or broiled fish. You may use jarred or canned chickpeas.
 

Serves 6
 

1/4 cup olive oil
3 cloves garlic, minced
1 lb red onions, sliced 1 inch thick
1 lb green peppers, seeded and chopped
1 lb red peppers, seeded and chopped
1/2 pound yellow squash, sliced 1/2 inch thick
1 lb zucchini, sliced 1/2 inch thick
4 large vine-ripe tomatoes, seeded and chopped
1/2 cup pitted and chopped Kalamata olives, optional
3 cups cooked chickpeas (garbanzo beans)
 
1/8 cup whole fresh rosemary leaves
1 TB dried Italian herbs
1/2 cup chopped fresh basil
2 tsp sea salt, or to taste
1 tsp freshly ground pepper, or to taste
1/4 cup chopped parsley to garnish
 
Place the olive oil in a large sauté pan, and heat it over medium-high heat. Add the garlic and onions, and sauté for 1 minute, stirring often. Reduce the heat to medium, and add the peppers, squash, and zucchini. Cook, stirring often, for 5 minutes, until the vegetables begin to become tender. Stir in the tomatoes and cook, stirring often, for 1 minute. Reduce the heat to low. Add the 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 the parsley.
 

Nutrition Info
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