1 zucchini, cut on bias in 1/2 inch pieces
1 red bell pepper, cut into strips
3 carrots, peeled and cut on the bias into 1-inch pieces
1 small onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 chipotle peppers in adobo, chopped
1 can fire roasted tomatoes
2 c. cooked brown rice
Heat a large sauté pan in over Medium-High heat. Heat oil and add in vegetables. Sauté for several minutes. Stir frequently.
When vegetables begin to brown, add in canned tomatoes, garlic, and chipotle peppers. Bring to a simmer for 4 minutes. Serve in a bowl over brown rice.
Calories: 170, Total Fat: 6g, Saturated Fat: 1g, Sodium: 270mg, Carbohydrates: 26g, Dietary Fiber: 4g, Protein: 3g