Provencal Vegetable Stew

Name: Provencal Vegetable Stew
Yield: 4
Ingredients: 2 baby eggplants or 1 very small eggplant (about 8 oz.); 1 large zucchini, quartered lengthwise and cut into 1/2-inch slices; 1 large yellow summer squash, quartered lengthwise and cut into 1/2-inch slices; 1 15 - 19 ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained; 1 large tomato, chopped; 2 teaspoons bottled minced garlic (4 cloves); 1/4 teaspoon dried rosemary or thyme, crushed; 1/4 teaspoon ground black pepper; 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed; 1 1/2 cups low-sodium tomato juice; 1 tablespoon white or regular balsamic vinegar; 4 1/2-inch slices baguette-style French bread; 2 teaspoons olive oil; 3 tablespoons finely shredded Romano or Parmesan cheese

Provencal Vegetable Stew was pinched from <a href="http://www.diabeticlivingonline.com/recipe/stews/provenal-vegetable-stew/" target="_blank">www.diabeticlivingonline.com.</a>

"Adding a splash of vinegar just before serving boosts the flavor of this vegetarian main dish. The beans and vegetables make the stew high in healthy fiber...."

INGREDIENTS

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2 baby eggplants or 1 very small eggplant (about 8 oz.)

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1 large zucchini, quartered lengthwise and cut into 1/2-inch slices

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1 large yellow summer squash, quartered lengthwise and cut into 1/2-inch slices

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1 15 - 19 ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained

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1 large tomato, chopped

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2 teaspoons bottled minced garlic (4 cloves)

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1/4 teaspoon dried rosemary or thyme, crushed

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1/4 teaspoon ground black pepper

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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

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1 1/2 cups low-sodium tomato juice

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1 tablespoon white or regular balsamic vinegar

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4 1/2-inch slices baguette-style French bread

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2 teaspoons olive oil

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3 tablespoons finely shredded Romano or Parmesan cheese

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