Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Mediterranean Vegetables
Serves 4
Ingredients:
1 Tbsp olive oil
1 cup onion, diced
1 garlic cloves, minced
2 tsp basil, dried
1/2 tsp sugar
1/2 tsp black pepper
2 bay leaves
1 28 oz.can diced tomatoes, undrained
1 19 oz.can garbanzo beans, rinsed and drained
2 cups zucchini, diced
2 cups hot cooked long grain rice
1/2 cup BelGioioso Auribella, grated
Directions:
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.