Ingredients
1 (14.5 ounce) can no-salt-added diced tomatoes or 1 1/2 cups fresh diced tomatoes
2 zucchini, cut into 1 inch cubes
2 yellow summer squash, cut into 1 inch cubes
2 tomatoes, cut into 1 inch cubes
1 small eggplant, peeled and cut into 1 inch cubes
1 red onion, chopped
5 ounces fresh mushrooms, sliced
1 potato, peeled and cut into 1 inch cubes
3 garlic cloves, minced
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons Dr. Fuhrman’s VegiZest, or other no salt seasoning blend, to taste
3 tablespoons toasted pine nuts*
Preparation
In a large pot, combine the all remaining ingredients except pine nuts. Pour the vegetables over the diced tomatoes in an even layer. Cover the pot with a lid and cook on high for 20 minutes. Remove the lid and check the vegetables with a fork. Continue to cook until the vegetables are soft, about 30 minutes. Mix in toasted pine nuts.
Serve alone, or over quinoa or brown rice.
*To toast pine nuts, spread nuts on a baking pan. Bake in a 350 degree oven about 5 minutes, stirring occasionally until golden brown.
