Chunky Vegetable Antipasto

Chunky Vegetable Antipasto

4 12
  • Preparation Time

    20 mins

  • Cooking Time

    40 mins

  • Recipe Serves

    4

Ingredients


  • 1 lb. (500 g) eggplant, cut into 2.5 cm thick slices
  • 1 Tbsp. (15 mL) Becel® Light margarine
  • 2 large onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 2 stalks celery, sliced
  • 1 can (796 mL.) tomatoes, undrained and chopped
  • 2 medium zucchini, chopped
  • 3 Tbsp. (45 mL) red wine vinegar
  • 1 Tbsp. (15 mL) sugar
  • 1 1/2 tsp. (7 mL) dried basil
  • 1/4 cup (50 mL) chopped fresh parsley leaves

Preparation

Step 1

Broil eggplant until lightly browned, turning once. Cut into small cubes; set aside.

Step 2

Melt Becel® Light margarine in large saucepan over medium heat and cook onions and garlic, stirring occasionally, until tender, about 3 minutes. Add eggplant, bell peppers and celery. Simmer uncovered, stirring frequently, 15 minutes.

Step 3

Stir in remaining ingredients except parsley. Simmer uncovered, stirring frequently, until mixture thickenes, about 20 minutes. Stir in parsley. Cool, then refrigerate until ready to serve. Serve, if desired, with crackers.

Recipe Tip:

Please see nutrition information for sugar content.

Nutritional Information:

Recipe : Chunky Vegetable Antipasto
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:80  
Total Fat:1 g 
Saturated Fat:0 g 
Trans Fat:0 g 
Polyunsaturated Fat:0.5 g 
Monounsaturated Fat:0.5 g 
Cholesterol:0 mg 
Sodium:40 mg 
Total Carbs:17 g 
Dietary Fiber:5 g 
Sugars:9 g 
Protein:3 g 
Vitamin A: 6 %
Vitamin C: 110 %
Calcium: 6 %
Iron: 10 %
Omega-3:0 g 
Omega-6:0 g 
Print