Turkish Vegetables Recipe
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.
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.
Chef
