January 04, 2018
This dish transform a classic dish into an easy weeknight meal. Loaded with colorful, nutrient-rich veggies this is a great, healthy choice for the new year. WIth its warming combination of flavors, the soup sports just a touch of heat thanks to the addition of the jalapeño pepper. Serve this soup with a side of crusty, warm bread.
Ingredients:1 onion, diced2 cloves garlic, minced1 jalapeño, halved, seeded, and minced4 tablespoons olive oil1 medium eggplant, diced into 1/2" cubes2 red peppers, seed, and diced into 1/2" cubes1 zucchini, 1/4 inch slices, halved or quarterd1 (28 oz can) diced tomatoes, (reserve juice)8-12 leaves of fresh basil2 cups vegetable broth
Garnish:fresh basil leaves, julienned
Directions:1. In a large dutch oven sauté the onion, garlic and jalapeño in olive oil. When onion begins to soften and turn translucent, add the eggplant chunks. Once the eggplant begins to soften, add the red pepper and zucchini. Cook until the vegetables are very tender and lightly browned, about 20 minutes.
2. Add the diced tomatoes, basil and vegetable broth, and simmer for an additional 20-25 minutes.
3. Serve with a garnish of fresh basil, and a side of crusty bread.
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