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Yield: 2


1 Tbsp olive oil 3 onions 2 zucchini 1 eggplant 2 carrots 3 bell peppers (red, yellow and green) 4 tomatoes 2 cups tomato sauce 1/4 cup grated parmesan cheese salt and pepper, oregano

1 portion contains about 490 cal  • 3 g carbs


Wash and cut up the vegetables. Heat oil in a pot and sauté onions for a few minutes. Add vegetables and sauté for a few more minutes. Add 2 cups of water, tomato sauce and oregano. Turn heat down and let simmer for approx. 20 minutes. Sprinkle with parmesan cheese. Season with salt, pepper, vinegar and sugar. Serve with quinoa, cooked per instructions.