Make a delicious, healthy side dish to go with any grilled meat or fish meal by following this vegetable stir fry recipe.

Ingredients

• 1 tablespoon canola oil
• 1 cup small broccoli florets
• 1 cup button mushrooms, sliced
• 1 cup carrot, peeled and thinly sliced on a diagonal
• 1 cup eggplant, peeled and cubed
• 1/4 cup green onions, including green part, cut into 1/2 inch pieces
• 1 1/2 cups red potato, cooked and sliced
• 1 cup plum tomatoes, chopped
• 2 tablespoons fresh lemon juice
• 1/2 cup dry white wine or fat free, reduced sodium broth
• 1/4 cup tomato juice, low sodium
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried

Directions

1. Heat oil in a large skillet over medium-high heat. Add broccoli, mushrooms, carrot, eggplant, and onions. Cook, stirring often, for 8 to 10 minutes or until tender-crisp.
2. Stir in potatoes and tomatoes. Continue cooking, stirring gently to protect vegetable shapes, for 3 more minutes.
3. Combine remaining ingredients and mix thoroughly. Add to skillet and cook another 5 minutes, until liquid begins to thicken. Serve immediately.

Serves 4

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.