Summer Vegetables with a Green Herb Sauce

Summer Vegetables with a Green Herb Sauce

Ingredients

Vegetable Braise

• 2 tablespoon(s) extra-virgin olive oil
• 2 bay leaves
• 6 small onions, halved, or 2 large onions, cut into 2-inch pieces
• 7 clove(s) (large) garlic, peeled and halved
• 3 sprig(s) fresh thyme
• 6 fresh sage leaves
• 12 small (or 3 large) carrots, peeled and cut into 3-inch lengths
• 12 ounce(s) (small) new potatoes, scrubbed and cut into 1 1/2-inch wedges
• 8 ounce(s) yellow wax beans or a mixture of beans, trimmed and cut in half
• 5 medium tomatoes, peeled (see Tip), seeded and quartered, juice reserved
• 1 large yellow or orange bell pepper, cut into strips
• 1 pound(s) summer squash, cut into 2-inch pieces
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

Green Herb Sauce

• 1/3 cup(s) packed fresh basil leaves
• 1/3 cup(s) flat-leaf parsley leaves
• 2 tablespoon(s) fresh marjoram leaves
• 1 clove(s) (small) garlic
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) capers, rinsed
• 3 tablespoon(s) water, or more if necessary
• 1 pinch(s) salt

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Directions

1. To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over medium-low heat until fragrant, about 1 minute. Stir in onions, garlic, thyme, and sage; cover and cook, without stirring, 3 minutes. Layer carrots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.
2. ,To prepare green herb sauce: Purée basil, parsley, marjoram, garlic, and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.
3. Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce.
   
   Exchanges: 4 vegetable, 2 1/2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (178% daily value), Vitamin A (151% dv), Potassium (32% dv), Folate (24% dv), Magnesium (17% dv).

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Tips & Techniques

Tip: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Nutritional Information
(per serving)

Calories	250
Total Fat	13g
Saturated Fat	2g
Cholesterol	--
Sodium	352mg
Total Carbohydrate	32g
Dietary Fiber	7g
Sugars	--
Protein	6g
Calcium	--