EatingWell_Top_10_Vegetarian_Recipes

Braised Summer Vegetables with Green Herb Sauce Makes: 6 servings, 2 cups vegetables each Active time: 55 minutes Total: 11/2 hours To make ahead: Cover and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop over low heat. Heart Health Diabetes Weight Loss Gluten Free This sophisticated dish of braised vegeta - bles—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with a pestolike sauce made from garden-fresh herbs was in - spired by a summer stroll through the farmers’ market. Feel free to mix up the produce based on what you have on hand, and make extra sauce since it freezes well and is perfect for tossing with pasta or swirling into soups. If they’re available, try adding fresh fava or other shell beans to bump up the protein in this quintessentially summery dish. Vegetable Braise 2 tablespoons extra-virgin olive oil 2 bay leaves 6 small onions, halved, or 2 large onions, cut into 2-inch pieces 7 large cloves garlic, peeled and halved 3 sprigs fresh thyme 6 fresh sage leaves 12 small or 3 large carrots, peeled and cut into 3-inch lengths 12 ounces small new potatoes, scrubbed and cut into 1 1/2-inch wedges 8 ounces yellow wax beans or a mixture of beans, trimmed and cut in half 5 medium tomatoes, peeled (see Tip), seeded and quartered, juice reserved 1 large yellow or orange bell pepper, cut into strips 1 pound summer squash, cut into 2-inch pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Green Herb Sauce 1/3 cup packed fresh basil leaves 1/3 cup flat-leaf parsley leaves 2 tablespoons fresh marjoram leaves 1 small clove garlic 3 tablespoons extra-virgin olive oil 3 tablespoons water, or more if necessary 2 tablespoons capers, rinsed Pinch of salt 1. To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over mediumlow heat until fragrant, about 1 minute. Stir in onions, garlic, thyme and sage; cover and cook, without stirring, 3 minutes. Layer car - rots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.

2. To prepare green herb sauce: Puree basil, parsley, marjoram, garlic and oil in a food pro - cessor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt. 3. Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce. Per serving: 250 calories; 13 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 32 g carbohy - drate; 0 g added sugars; 6 g protein; 7 g fiber; 352 mg sodium; 1,147 mg potassium. Nutrition bonus: Vitamin C (178% daily value), Vitamin A (151% dv), Potassium (33% dv), Folate (24% dv), Magnesium (17% dv)