The only problem was that when I was going to make this, it ended up just being for myself. The recipes calls for both zucchini and eggplant, but there was no way I could eat an entire squash and eggplant in the same dish. Granted, I could have easily made a big batch and save the rest for the next day, but I prefer to make things fresh and I also didn't know how well this would re-heat with the tomatoes.
In conclusion: I decided it was best to just change around the recipe a bit and only use one zucchini. Like I've said before, work with what you have, there's no need to fuss. The original recipe was also just a vegetable dish that you could eat alone or with rice, so I decided to throw in some chickpeas for some satisfying protein.
Savory Summer Veggies with Chickpeas
(Inspired by recipe from Oh She Glows)
- 1 Large zucchini, chopped
- 1 Bell pepper, chopped
- 1/2 c. Red onion, chopped
- 1 c. Tomato, chopped
- 1/2 c. Chickpeas (I used Goya Low Sodium)
- 1 T. Garlic, minced
- Cooking spray
- Salt and pepper, to taste
2. Add zucchini and pepper. Keep stirring and add a little more salt, pepper, and a few dashes of basil and thyme.
3. After about 5 minutes, add chickpeas. Adjust the heat if needed.
4. When zucchini has become tender, but still firm, add tomatoes and stir. Give it a few minutes for the flavors to blend, then serve.
Nutrition: Calories: 350, Total fat: 10g, Sat fat: 1g, Cholesterol: 0mg, Sodium: 169mg, Total carbs: 55g, Fiber: 17g, Sugars: 17g, Protein: 14g
Perfect dinner. The basil and thyme added just enough flavor to the veggies without covering up their natural flavor. You can definitely add any kind of summer vegetable to this dish and it would be great. This is a great meal to make for a crowd, or as a side dish for a family dinner.