Jilo and Farm Vegetables

Serves: 
10
Ingredients: 

2 tablespoons canola oil

3 cloves garlic, minced

1/2 medium onion, sliced thin

1 medium yellow squash, sliced and quartered

1 medium zucchini, sliced and quartered

4 plum tomatoes, sliced and quartered

1/2 cup water

3 jilo*, sliced and quartered

black pepper to taste 

*Jilo is a Brazilian eggplant known for its slightly bitter flavor. For more information on Brazilian crops, visit: www.worldcrops.org 

Instructions: 
  1. Wash and prepare fresh vegetables.
  2. Heat oil in wok or large skillet over medium-high heat. 
  3. Add garlic and onion and sauté for 2-3 minutes.
  4. Add jilo and sauté for another 2-3 minutes.
  5. Add water, yellow squash, zucchini, and tomatoes. 
  6. Lower heat and simmer for 10 minutes. Jilo should be tender and soft when poked by a fork. 
  7. Add pepper to taste.
  8. Serve with brown rice, over whole-wheat pasta, or by itself. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 50

Fruits and Vegetables: 1 cup

Fat: 3 g

Fiber: 2 g

Sodium: 0 mg

Season: 
Summer

This material was developed by the UMass Extension Nutrition Education Program.

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