2 cups large-dice eggplant
1/2 medium zucchini, cut into large dice
1/2 medium yellow squash, cut into large dice
1/3 red pepper, cut into large dice
1/4 onion, cut into large dice
1 1/2 tbsp extra-virgin olive oil
salt and freshly ground black
pepper, to taste
1/2 cup halved cherry tomatoes
1 clove garlic, chopped
2 tbsp red wine
1/4 cup chicken stock (homemadeor low-fat and -sodium)
2 tbsp slivered basil
1. Preheat the oven to 425°F. Place vegetables (except tomatoes and garlic) on a lipped baking sheet, drizzle with oil, season with salt and pepper, and toss until evenly coated. Bake, uncovered,
for 20 minutes. Add tomatoes and garlic, turn with a spatula to distribute evenly and bake until all vegetables are tender, another 10 minutes.
2. Remove from the oven. Add wine and stock; mix well, scraping the sheet bottom. Pour into a small casserole, return to the oven and bake, uncovered, until vegetables are tender and wine has mellowed, another10 minutes. Season with more salt and pepper, and sprinkle with basil.
Serves 1. Analysis per serving: 320 calories, 5g protein,
21g fat (3g saturated), 10g fiber, 25g carbohydrate, 62 mg sodium
Recipe from The Culinary Institute of America's Cooking For One (Lebhar-Friedman, 2011) available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.