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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