Super Summer Vegetable Blend Recipe

Ingredients

3 tablespoons water

1 teaspoon thyme

1 teaspoon dill weed

1 teaspoon oregano

1 teaspoon basil

4 zucchini, sliced

3 cloves garlic, chopped

2 tomatoes, chopped

1 medium red onion, chopped

1/2 medium red pepper, sliced

1/2 medium yellow pepper, sliced

1/2 medium orange pepper, sliced

2 cups shiitake, cremini, or oyster mushrooms, stems removed and chopped

1 tablespoon arrowroot powder

1 tablespoon Dr. Fuhrman’s VegiZest

1 tablespoon Dr. Fuhrman’s Black Fig Vinegar

2 teaspoons water

Preparation

In a large skillet add 3 tbsp water, thyme, dill, oregano, basil, zucchini, garlic, tomatoes, onions, peppers, and mushrooms. Cover and cook over medium/high heat for 8 minutes.

Meanwhile mix arrowroot, VegiZest, vinegar, and 2 teaspoons water together in a small bowl.

Add sauce to simmering vegetables and cook 4 more minutes or until sauce boils and thickens and vegetables are tender, stirring occasionally.