Ingredients

  • 1 zucchini (you can leave the skin on)
  • 1 small eggplant (peeled)
  • 1 white onion
  • 4 cloves garlic (crushed)
  • 4 ounces mushrooms
  • 1 yellow bell pepper (or red or green)
  • ½ head shredded cabbage
  • 8 ounces baby carrots
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon olive oil

Directions

  1. Wash and chop all ingredients into bite-size pieces.
  2. In a large sauté pan with the olive oil, place all ingredients into pan and simmer on medium heat for approximately 20 minutes, stirring occasionally.
  3. This is a delicious low-calorie food you can eat as-is, or add your favorite protein to jazz it up. Make it your own! If you don’t like mushrooms, leave them out. You can also add kidney beans. This will keep just fine in the refrigerator for a few days. It’s also great to snack on!

Makes: Approximately 10 servings


About the Chef

recipe_thorvick
Name of Chef: Char Thorvick
Family: Husband Tom, son Ben (22), and daughter Kate (17)
Community: Poway
Hobbies & Interests: I enjoy travelling with my beloved family and going to concerts with my best friend Mary. My husband and son are off-road racers in their self-built race car, and my daughter is an aspiring dancer, singer, and musical theater actress. But overall, my main hobby is first and foremost making memories with my family.
Favorite Local Activities: Locally, I love taking advantage of the small town comforts here in Poway. Poway Lake, Old Poway Park, our local farmers market, and exploring the horse trails with our Labrador retriever Buddy are just a few of my pleasures in our great little city in the country.
About the Recipe: This recipe is one that I have tried to duplicate from my childhood. However, nothing I try can truly replicate my mom’s cooking. She was Welsh and my dad was Italian, so as a result, when she made this dish it was a mixture of both cultures. I came up with this simple healthy version.
About the Chef: San Diego has been and always will be the place I call home. My husband and I will soon be reaching our 35th wedding anniversary. I was a stay-at-home mom for 20 years, raising my two children in such a wonderful area. My son Ben is studying engineering at Chico State, and my daughter Kate is a junior at Poway High School.


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