Instead of serving the same old one-note vegetable dishes with dinner, try this medley of potatoes, peppers, carrots, green beans, and garlic. Each vegetable contributes its own nutritional assets, and the flavors add up nicely, too.
3 large red bell peppers, cut lengthwise into flat panels
1 tablespoon olive oil
4 cloves garlic, peeled
3/4 pound small red potatoes, cut into eighths
1 teaspoon rosemary, minced
3/4 teaspoon oregano
2 large carrots, cut into 1-inch lengths
2 tablespoons fresh lemon juice
1/2 cup water
1/2 pound green beans, cut into 2-inch lengths
3/4 cup diced tomato
2 tablespoons chopped fresh basil
1 Preheat the broiler. Place the bell pepper pieces, skin-side up, on a broiler pan and broil 4 inches from the heat for 12 minutes or until the skin is charred. When the peppers are cool enough to handle, peel them. Transfer 1 of the peppers to a food processor and puree. Set the puree aside. Cut the remaining 2 peppers into 1-inch-wide strips.
2 In a large saucepan or Dutch oven, heat the oil over low heat. Add the garlic and cook 1 minute. Add the potatoes, rosemary, and oregano. Stir to combine, cover, and cook until the potatoes begin to soften and brown, about 7 minutes.
3 Stir in the carrots, lemon juice, and water. Cover and cook until the vegetables are crisp-tender, about 10 minutes.
4 Stir in the green beans, tomato, basil, pepper strips, and pepper puree, and cook, uncovered, until the green beans are tender, about 5 minutes.
Makes 6 servings.
Per serving: 117 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 5g dietary fiber, 23g carbohydrate, 3g protein, 17mg sodium.