1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside. 2. Dice red bell pepper and onion, set aside. 3. Heat olive oil in a large saute pan or wok over medium-low heat. 4. Add garlic and saute for 1 minute. 5. Add onion to pan. Cook 2 minutes or until pieces begin to soften. 6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes. 7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir. 8. Whisk together reserved tomato and orange juice; pour over vegetables. 9. Turn heat to low and simmer 15 to 20 minutes. 10. Add basil and toss together. 11. Serve over brown rice and garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
