Summer Vegetable Stew

This flavorful salt free dish is light enough for the hottest of days, yet hearty enough to satisfy. Partner it with chilled white wine and a crusty loaf of bread for a really lovely meal.

Serves 6.

SODIUM CONTENT: 40.1 mg per serving


2 T. olive oil
3 c. diced eggplant (1 sm/med eggplant, trimmed, peeled and diced)
3 c. diced yellow squash (2 small squash, trimmed and diced)
3 c. diced zucchini (2 small zucchini, trimmed and diced)
3 1/2 c. diced fresh tomatoes (about 6 sm/med tomatoes, peeled, cored and diced)
1 1/2 c. diced onion (1 med onion)
4 cloves garlic, minced
2 8-oz. cans no-salt-added tomato sauce
2 c. water
1 c. red wine
1 t. dried basil
1 t. dried marjoram
3/4 t. freshly ground black pepper
1/2 t. dried oregano
1/4 t. dried savory


Heat oil in a large saute pan over medium-high. Add onion and garlic and saute 3 minutes. Add the remaining vegetables and cook, stirring, 10 minutes. Reduce heat to medium, add remaining ingredients and simmer uncovered 45 minutes, stirring occasionally. Serve warm or at room temperature.

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