Spicy Moroccan Vegetables


1 medium onion, chopped (1 cup)
1 medium turnip, cut into ¼ inch cubes (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 Tablespoons olive oil
2 teaspoons garlic powder
1 ½ teaspoons ground cumin
½ teaspoon pepper
¼ teaspoon salt
1 medium red pepper, seeded, cut into 1 inch chunks (1 cup)
1 medium zucchini, thinly sliced (1 cup)
1 cup raisins
3 Tablespoons snipped fresh parsley

Combine onion, turnip, carrots, oil, garlic, cumin, pepper and salt in 10-inch skillet. Cook over medium-high heat for 6 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Stir in red pepper and zucchini. Cook for 2 to 3 minutes, or until tender-crisp. Stir in raisins and parsley. Cook for 2 to 3 minutes, or until hot.

Per recipe: 300 mg phe
Per ¼ cup serving: 13 mg phe

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