Bright and Bold Veggie Succotash

This Bright and Bold Veggie Succotash dish is both hearty and packed with nutrition! Perfect for a Meatless Monday night dinner. Serve over your favorite whole-grain such as whole wheat couscous, bulgur, quinoa, or brown rice.

Bright and Bold Veggie Succotash

Bright and Bold Veggie Succotash

VirtualRDN
This Bright and Bold Veggie Succotash is a hearty, satiating twist on a boring vegetable stew.
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Cook Time 25 mins
Course Main Course
Cuisine American
Calories

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 large onion , finely chopped
  • 2 cloves garlic , minced
  • 3 stalks celery , chopped
  • 2 large zucchini squash , diced
  • 1 large yellow/summer squash , diced
  • 1 green bell pepper , chopped
  • 3 cups chopped eggplant
  • 1 can whole peeled tomatoes , no-salt-added
  • 1 cup frozen lima beans
  • 1 can black-eyed peas , rinsed and drained
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/8-1/4 teaspoon cayenne pepper , to taste
  • 1 bay leaf
  • 1/2 cup low-sodium veggie broth
  • 1 1/2 tablespoons tomato paste
  • 2 splashes Balsamic vinegar
  • 1/2 cup fresh parsley , finely chopped

Instructions
 

  • Heat oil in large skillet or pot over medium heat. Add onion, celery and garlic, sautéing until onion turns translucent, about 5 minutes.
  • Add remaining ingredients up to and including tomato paste.
  • Bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
  • Remove from heat. Add a couple splashes of balsamic vinegar and stir in fresh parsley.
  • Serve over brown rice, quinoa, bulgur or whole-wheat couscous.
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