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  Recipe Home » Diabetic » MICROWAVE MEXICAN VEGETABLE STEW
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  MICROWAVE MEXICAN VEGETABLE STEW
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 222
Ingredients:
2 medium onions (about 1/2 pound), peeled and cut into 8 pieces
1 small eggplant (about 1/2 pound), cut into 1-inch cubes
1 mushroom zucchini (about 1/4 pound), cut into 1-inch cubes
1 medium yellow summer squash (about 1/4 pound), cut into 1-inch cubes
11 medium red bell peppers (about 5 oz.), seeded and cut into 1-inch cubes
1 Tbls. seeded and minced fresh jalapeno chili
2 tsp. olive oil
2 small tomatoes (about 6 oz.), seeded and chopped
1/2 tsp. crushed dried oregano
1/4 tsp. ground cumin
1/8 tsp. freshly ground pepper, or to taste
1 Tbls. tomato paste
1/4 tsp. salt (optional)
3 Tbls. chopped fresh cilantro (fresh coriander)
Instructions:
In a large deep microwave safe casserole, place onions, eggplant, zucchini, summer squash, red bell pepper, and jalapeno. Drizzle with olive oil; stir to distribute oil. Cover and microwave on high 10 minutes, stirring twice during cooking. Remove cover and stir in tomatoes, oregano, cumin, pepper, and tomato paste. Microwave, uncovered, on high 12 to 15 minutes, until vegetables are tender. Stir in salt and cilantro. Let sit for at least 30 minutes before serving to allow flavors to blend.
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