Ingredients:

1 pound fresh white mushrooms

2 large onions

1 medium eggplant (1 pound)

2 medium zucchini (1 pound)

1 large sweet red bell pepper

2 large ripe tomatoes (1 pound)

2 tablespoons olive oil

4 teaspoons chopped garlic

1 teaspoon Italian seasoning 3⁄4 teaspoon salt

1⁄2 teaspoon ground black pepper

 

Directions:

Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1- inch cubes. In a large (12-inch) skillet (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 4 minutes. Add mush- rooms and eggplant; cook and stir until lightly browned, about 4 minutes. Add zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pep- per. Cover and cook, stirring occasionally, just until vegetables are tender, about 10 minutes. Serve in grilled portabella caps on a bed of couscous, if desired.

 

YIELD: 8 cups

Per 2-cup portion: 220 cal, 8 g protein, 8 g fat, 36 g carbohydrate