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Mediterranean Vegetables

Serves 4 | 

Simple, healthy and absolutely delicious!



Ingredients:

1 Tbsp olive oil
1 cup onion, diced
1 garlic cloves, minced
2 tsp basil, dried
1/2 tsp sugar
1/2 tsp black pepper
2 bay leaves
1 28 oz.can diced tomatoes, undrained
1 19 oz.can garbanzo beans, rinsed and drained
2 cups zucchini, diced
2 cups hot cooked long grain rice
1/2 cup BelGioioso Auribella, grated

Directions:

  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
  2. Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
Mediterranean Vegetables
Serves 4
1 Tbsp olive oil
1 cup onion, diced
1 garlic cloves, minced
2 tsp basil, dried
1/2 tsp sugar
1/2 tsp black pepper
2 bay leaves
1 28 oz.can diced tomatoes, undrained
1 19 oz.can garbanzo beans, rinsed and drained
2 cups zucchini, diced
2 cups hot cooked long grain rice
1/2 cup BelGioioso Auribella, grated
  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
  2. Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
Cuisine: Mediterranean
Course: Side, Snack
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Mediterranean Vegetables

Serves 4

Ingredients:

1 Tbsp olive oil
1 cup onion, diced
1 garlic cloves, minced
2 tsp basil, dried
1/2 tsp sugar
1/2 tsp black pepper
2 bay leaves
1 28 oz.can diced tomatoes, undrained
1 19 oz.can garbanzo beans, rinsed and drained
2 cups zucchini, diced
2 cups hot cooked long grain rice
1/2 cup BelGioioso Auribella, grated

Mediterranean Vegetables

1 Tbsp olive oil
1 cup onion, diced
1 garlic cloves, minced
2 tsp basil, dried
1/2 tsp sugar
1/2 tsp black pepper
2 bay leaves
1 28 oz.can diced tomatoes, undrained
1 19 oz.can garbanzo beans, rinsed and drained
2 cups zucchini, diced
2 cups hot cooked long grain rice
1/2 cup BelGioioso Auribella, grated

Directions:

  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
  2. Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.

Mediterranean Vegetables

Serves 4
  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
  2. Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
Cuisine: Mediterranean

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