Braised Summer Vegetables with a Green Herb Sauce

See full recipe on: EatingWell


2 tablespoons extra-virgin olive oil
2 bay leaves
6 small onions, halved, or 2 large onions, cut into 2-inch pieces
7 large cloves garlic, peeled and halved
3 sprigs fresh thyme
6 fresh sage leaves
12 small or 3 large carrots, peeled and cut into 3-inch lengths
12 ounces small new potatoes, scrubbed and cut into 1 1/2-inch wedges
8 ounces yellow wax beans or a mixture of beans, trimmed and cut in half
5 medium tomatoes, peeled (see tip), seeded and quartered, juice reserved
1 large yellow or orange bell pepper, cut into strips
1 pound summer squash, cut into 2-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup packed fresh basil leaves
1/3 cup flat-leaf parsley leaves
2 tablespoons fresh marjoram leaves
1 small clove garlic
3 tablespoons extra-virgin olive oil
3 tablespoons water, or more if necessary
2 tablespoons capers, rinsed
Pinch of salt

Nutrition 6 servings

Per Serving % Daily Value
Calories 391
Fat 12g 19%
Carbs 60g 20%
Protein 14g 29%
Fiber 14g 58%
Sodium 208mg 8%


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