1 pound round steak, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 medium eggplant, chopped
1 medium green bell pepper, seeded and chopped
1/2 pound broccoli, chopped
1/2 head cauliflower, chopped
1/4 head green cabbage, chopped
1 medium yellow squash, diced
8 baby carrots, sliced
1 14.5-ounce jar pasta-ready tomato sauce
Coat a very large skillet or Dutch oven with nonstick spray. Place over medium heat and add round steak; cook until no longer pink. Drain on paper towels.
In same pan, heat olive oil over medium heat. Add eggplant, bell pepper, broccoli, cauliflower, cabbage, yellow squash and carrots. Saute until tender, stirring frequently.
Add the meat and tomato sauce to the vegetables and simmer 5 to 10 minutes, until hot. Serve over any pasta.
Other vegetables of your choosing may be used in place of those in the recipe.
Calories: 280; Total Fat: 13g; Cholesterol: 45mg; Carbohydrates: 22g Protein: 21g; Fiber: 9g
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