Many Vegetable Medley Recipe
Ingredients
1 1/4 cups water, nonfat chicken broth, vegetable broth, or wine
1/2 cup finely chopped onion
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
1 cup diced potato
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup diced eggplant
1 cup chopped celery
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 cup chopped string beans
1/2 cup chopped snow peas
1 cup chopped cabbage
1 cup chopped fresh or low-sodium canned tomatoes
1/2 teaspoon cayenne pepper
1/3 cup lemon juice
Directions
In a large, heavy pot, heat 1/4 cup of the water, broth, or wine over medium heat.
Add the onion, garlic, and green pepper.
Cook and stir over medium heat until vegetables are tender.
Add liquid during this process if necessary.
Add the potato and 1/2 cup of the water or other liquid.
Cover, reduce heat, and cook for 10 minutes.
Add cauliflower, broccoli, eggplant, celery, cumin, turmeric, coriander, and the remaining 1/2 cup of water.
Cover and cook for 10 minutes.
Add string beans, snow peas, cabbage, tomatoes, and cayenne.
Cook for 5 minutes.
Stir in lemon juice.
Add the onion, garlic, and green pepper.
Cook and stir over medium heat until vegetables are tender.
Add liquid during this process if necessary.
Add the potato and 1/2 cup of the water or other liquid.
Cover, reduce heat, and cook for 10 minutes.
Add cauliflower, broccoli, eggplant, celery, cumin, turmeric, coriander, and the remaining 1/2 cup of water.
Cover and cook for 10 minutes.
Add string beans, snow peas, cabbage, tomatoes, and cayenne.
Cook for 5 minutes.
Stir in lemon juice.
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