Chunky Vegetable Spud Recipes

Ingredients :

1 large potato, scrubbed

1.5 tea spoon canola oil

1/4 cup cubed eggplant

1/4 cup cubed zucchini

1/4 cup cubed red pepper

1/4 cup Italian-style crushed tomatoes

1 table spoon water

1 tea spoon balsamic vinegar

1/4 tea spoon salt

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Method :

Heat oil in a skillet. Add fresh vegetables and cook over medium high heat until just tender, about 3-4 minutes. Stir in tomatoes, water, balsamic vinegar and salt. Heat through. Spoon vegetable mixture into baked potato.

Per Serving

259 calories

4g protein

45g carbohydrates

7g fat

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