104 Ultimate Weight Loss Revealed by Brad Callen

P / C / F Ratio: 14 / 80 / 6

If you like veggies then this is for you. This is actually a combination of two different recipes I found. It is excellent either by itself as a kind of soup or on top of a bed of rice.

10 Servings

• 1 whole eggplant, med size, sliced thick, peel left on

• 2 whole leeks, sliced lengthwise

• 1 green bell pepper, halved and cored

• 1 red bell pepper, halved and cored

• 1 onion, med size, sliced thick

• 1 whole yellow squash, sliced lengthwise

• 1 whole zucchini, sliced lengthwise

• 2 tbsp minced garlic

• 28 ounce can of crushed tomatoes

• 1 tbsp chicken bouillon powder( or cube)

• 1 tsp tarragon

• 1 tsp basil

• 1 tsp thyme

• 1 tsp oregano

• 2 whole bay leaves

• 2 cups water

Preparation Instructions

Preheat the oven to 225 deg. Spray a cookie sheet with cooking spray and place the eggplant slices, leek halves, bell pepper halves, onion slices, squash halves and zucchini halves on the sheet. Spray the exposed side of the veggies with cooking spray and cook for 30 minutes. Mix remaining ingredients into large skillet and simmer uncovered while veggies are cooking. After veggies have been removed from oven and are cool enough to handle, cut into bite size pieces and add to skillet. Simmer entire mixture covered for 30 minutes then uncover and continue simmering mixture until veggies are tender enough to suit your tastes.

Nutrition Information

Per Serving

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