Super Summer Vegetable Blend
INGREDIENTS
  • Servings: 5
  • 3 tablespoons water
  • 1 teaspoon thyme
  • 1 teaspoon dill weed
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 4 zucchini, sliced
  • 3 cloves garlic, chopped
  • 2 tomatoes, chopped
  • 1 medium red onion, chopped
  • 1/2 medium red pepper, sliced
  • 1/2 medium yellow pepper, sliced
  • 1/2 medium orange pepper, sliced
  • 2 cups shiitake, cremini, or oyster mushrooms, stems removed and chopped
  • 1 tablespoon arrowroot powder
  • 1 tablespoon Dr. Fuhrman's VegiZest
  • 1 tablespoon Dr. Fuhrman's Black Fig Vinegar
  • 2 teaspoons water
DIRECTIONS
  1. In a large skillet add 3 tbsp water, thyme, dill, oregano, basil, zucchini, garlic, tomatoes, onions, peppers, and mushrooms. Cover and cook over medium/high heat for 8 minutes. Meanwhile mix arrowroot, VegiZest, vinegar, and 2 teaspoons water together in a small bowl. Add sauce to simmering vegetables and cook 4 more minutes or until sauce boils and thickens and vegetables are tender, stirring occasionally. Serves 5.
  2. (taken from diseaseproof.com)
RECIPE BACKSTORY
taken from diseaseproof.com