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Low Fat
Vegetarian Sloppy Joes
2
teaspoons olive oil
1 red onion, coarsely
chopped
2 carrots, halved lengthwise
and thinly sliced
1 zucchini, finely diced
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon chili powder
2 cloves garlic, minced
1 cup canned no-salt-added
tomato puree
1/2 cup
barbecue sauce (see note)
1 15-ounce can red kidney
beans, rinsed and drained
1 tablespoon cider vinegar
4 hamburger rolls |
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In a large nonstick skillet
over medium heat, heat the
oil until hot but not
smoking. Add the onion and
carrots and cook until the
onion is softened, about 5
minutes. Add the zucchini,
paprika, basil, chili powder
and garlic and cook,
stirring occasionally, until
the carrots are
crisp-tender, about 6
minutes.
Stir the tomato puree,
barbecue sauce, beans and
vinegar into the pan. Reduce
the heat to a simmer and
cook until the mixture is
slightly thickened and the
vegetables are crisp-tender,
about 5 minutes.
Open the hamburger rolls and
divide among 4 plates. Spoon
the vegetable mixture onto
the hamburger rolls and
serve.
Makes 4
servings
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