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shine on, summer! : 
Braised Garden Veggies with Fresh Herbs 
This dish flavorfully utilizes summer’s bounty of garden goodies -- bright, colorful peak-of-season vegetables and fresh spicy herbs.

½ cup olive oil*
½ pound small red potatoes, cut into ½-inch cubes
1 small red onion, chopped
2 garlic cloves, minced
1 anaheim chili (or ancho chili), chopped
1 zucchini, cut into ½-inch cubes
1 small eggplant, cut into ½-inch cubes
1 red bell pepper, cut into ½-inch cubes
1 tomato, chopped
1-1½ teaspoons salt, additional to taste
¼ cup water
2 teaspoons paprika
¾ teaspoon cumin
1/8 teaspoon cayenne pepper
½ cup fresh cilantro
1 cup fresh parsley

*Editor’s note: For a lower-fat dish, you can cut the amount of olive oil by up to one-half.

45 minutes

serves 6-8

1. Heat olive oil in a large pan over medium-high heat. Add the potatoes and cook until they begin to lightly brown, about 15 minutes. Stir frequently to avoid potatoes sticking to the pan.
2. Add the onion, garlic, chili, zucchini, eggplant, red pepper, tomato and salt. Cook for 5 minutes.
3. Reduce heat to medium. Add water and cover pan with lid. Continue cooking until vegetables are tender when pierced with a fork, about 15 - 20 minutes. Stir occasionally.
4. While vegetables are cooking, place paprika, cumin, cayenne, cilantro and parsley in a food processor**. Process until herbs are chopped and spices are combined.
5. Add the herb/spice mixture to vegetables.
6. Once vegetables are tender, taste for additional seasonings and serve with couscous.

** If you do not have a food processor, place ingredients in a blender, and blend until incorporated. Use a tablespoon of water to loosen mixture from blade.

— by Faith Heinauer


pair this with :
scallion couscous | vanilla cake  

check out these related recipes:
 moroccan chickpea-eggplant stew 
mediterranean veggie stew 

for more great recipes,
check out the
recipe index ! 

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