Vegetable mixture^

Yield: 1 servings

Measure Ingredient
2 eaches Zucchini, shredded
4 eaches Carrots, shredded
1 each Onion, finely chopped
2 cups Finely chopped broccoli
2 cups Finely chopped cauliflower
2 eaches Plum tomatoes, chopped
1 each Green bell pepper, chopped
4 cloves Garlic, minced
½ cup Chicken or vegetable stock
2 teaspoons Dried leaf basil
½ teaspoon Garlic powder
½ teaspoon Onion powder
1 each Tb low sodium soy sauce

Combine all ingredients and saute in stock until soft. Add seasonings and soy sauce; cook 5-10 minutes over medium heat. Makes about 1½ quarts cooked vegetables. Note: This is very adaptable....use what you have on hand. Per tablespoon: Calories: 5 Protein: trace Carbohydrates: 1g Fat: 0g Sodium: 9mg Cholesterol: 0mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-11-95

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