Ingredients
4 cups fresh green beans, cut into 1-inch pieces
6 carrots, chopped
4 fresh tomatoes, chopped
1 medium onion, cut in large pieces
1 cup sun dried tomatoes, soaked for at least an hour & cut up
1 tablespoon Dr. Fuhrman’s VegiZest
1/2 teaspoon Italian herb seasoning
1/4 cup fresh parsely, chopped
4 teaspoons Dr. Fuhrman’s D’Anjou Pear Vinegar
1/2 cup unhulled sesame seeds or coconut, toasted (optional)
Preparation
Saute vegetables, seasonings and parsley in 1/8 cup water until vegetables are just fork-tender. Add vinegar and saute 2 more minutes. If desired, place sesame seeds or coconut in a small pan and toast on low heat, stirring constantly until light brown. Sprinkle over veggie mixture.
Note: frozen green beans & carrots may be used instead of fresh, and canned tomatoes may be used.
