Veggie Explosion

Name: Veggie Explosion
Ingredients: 2 Tbs. vegetable oil; 1 cup sliced, peeled carrots; 1 cup small broccoli florets; 1 cup sliced wild mushrooms such as cremini or portobello; 1 cup diced eggplant; 2 cups sliced cooked potatoes (about 3 medium); 2 ripe plum tomatoes, chopped; 1/4 cup tomato juice; 1/4 cup rice wine vinegar; 2 Tbs. fresh lemon juice; 1/2 cup dry white wine

11 ingredients

7 steps

Ingredients

2 Tbs. vegetable oil
1 cup sliced, peeled carrots
1 cup small broccoli florets
1 cup sliced wild mushrooms such as cremini or portobello
1 cup diced eggplant
2 cups sliced cooked potatoes (about 3 medium)
2 ripe plum tomatoes, chopped
1/4 cup tomato juice
1/4 cup rice wine vinegar
2 Tbs. fresh lemon juice
1/2 cup dry white wine

Directions

1

In large skillet, heat oil over medium-high heat.
2

Add carrots, broccoli, mushrooms and eggplant.
3

Cook, stirring often, until crisp-tender, 8 to 10 minutes.
4

Add potatoes and tomatoes; cook, stirring often, 3 minutes.
5

Meanwhile, in small bowl, mix sauce ingredients.
6

Add sauce to skillet and simmer 5 minutes, until liquid has thickened slightly.
7

Serve right away.