This wonderful dish is full of fresh vegetables and is sure to please your palate. Enjoy!

Makes 4 servings.


2 cups Water
2 cups Uncooked (raw) Kashi Pilaf
1 cup Eggplant, diced
1 cup Zucchini, diced
1 cup Yellow squash, diced
1/2 cup Onion, diced
1/2 cup Green bell pepper, diced
1/2 cup Red bell pepper, diced
1 Tbsp. Garlic, chopped
2 whole Bay leaves
2 cups Tomatoes, diced, peeled, and seeded
16 oz. Can of tomato puree'
1 tsp. Basil
1 tsp. Tarragon
1 tsp. Oregano
1 tsp. Thyme
1 Tbsp. Low sodium vegetable base or chicken base (bouillon)
Spray a large pot with a non-stick vegetable spray. Sauté the onion, eggplant and Kashi Pilaf briefly (3 minutes), add water and simmer for 20 minutes. Add all the other ingredients except squash, zucchini and bell peppers. Let simmer for 30 minutes and then add remaining ingredients.

Cook for 15 minutes and serve. Garnish with fresh basil and serve.

Additional Options: Add 3 oz of cooked chicken breast or tofu and mix in.

Nutrition Facts

Serving Size: about 1-1/2 cup
Cholesterol 0mg

Calories 152
Total carb 33g

Fat cal 65
Fiber 5g

Total fat 1g
Protein 6g

Saturated fat 0g