Caribbean Vegetables

Caribbean Vegetables Recipe
Randy Mayor; Jan Gautro
"I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée." -CL Reader

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 14 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 37.8 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 150 mg
Calcium 47 mg

Ingredients

2 teaspoons olive oil
3 cups chopped peeled sweet potato (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1/2 teaspoon chopped fresh parsley
1/2 teaspoon ground coriander seeds
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups chopped zucchini

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.

Note:

March 2002
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