“This is an easy and delicious recipe that I found in Shape Magazine. It's a filling dish that I whip up for a main dish but it can also be made as a side. This was Shape's vegetarian recipe of the month.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
  2. Dice red bell pepper and onion, set aside.
  3. Heat olive oil in a large saute pan or wok over medium-low heat.
  4. Add garlic and saute for 1 minute.
  5. Add onion to pan. Cook 2 minutes or until pieces begin to soften.
  6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
  7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
  8. Whisk together reserved tomato and orange juice; pour over vegetables.
  9. Turn heat to low and simmer 15 to 20 minutes.
  10. Add basil and toss together.
  11. Serve over brown rice and garnish.

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