Summer Vegetable Stew

Recipe Ingredients

		Nonstick cooking spray
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - diced (large)
1 tablespoon	15ml	Sweet Hungarian paprika
3 tablespoons	45ml	Tomatoes - (abt 1 1/2 lbs) - peeled, and (large)
		Cut into wedges
1 teaspoon	5ml	Salt
6		Hungarian peppers - (to 7) - seeded, and
		Cut into 1" strips
		Steamed rice

Recipe Instructions

Spray the bottom of a 5-quart saucepot with nonstick cooking spray. Heat the pan until quite hot and add the olive oil. Add the onion and cook over medium heat until it begins to turn brown around the edges, about 5 minutes. Remove the pan from the heat and stir in the paprika.

Reduce the heat to low and return the pan to the burner. Stir in the tomato wedges and salt. Stir in the pepper strips. Cover and cook over low heat until the tomatoes cook down into a gravy and the peppers are limp, 25 to 30 minutes. Stir occasionally. Correct seasoning, if necessary, and serve over steamed rice.

This recipe yields 4 servings.

Each serving: 103 calories; 607 mg sodium; 0 cholesterol; 4 grams fat; 1 gram saturated fat; 16 grams carbohydrates; 3 grams protein; 4.11 grams fiber.

Source:
The Los Angeles Times, 08-15-2001

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