GlutenWatchers

Makes for a great light lunch or dinner when you want to go easy on the grains & carbs. Top with a grated cheese of your choice to make it more filling.

Ingredients:
Vegetables:
4 medium carrots, chopped into rounds
2 green peppers, cut into long strips
2 red peppers, cut into long strips
1 medium eggplant, cut into cubes
4 green/ yellow squash, cubed

Herbs & Spices
5 cloves garlic, finely chopped
1 medium onion, cut into strips or diced
1/2 inch piece of ginger, grated
1/2 tsp cumin seeds
3 tbsp olive oil
1 jalapeno pepper, finely chopped
2 tsp salt
1 tsp each: oregano, aniseed
1/2 tsp turmeric powder

• Heat the olive oil in a large non-stick pot, add cumin seeds and garlic, stir-cook on a medium flame for a minute or two.
• Add the jalapeno & onions, & stir-cook for a couple of minutes till both are a little tender.
• Next, add the ginger, & cook for a minute.
• We will cook the vegetables next. (Since carrots & peppers take longer to cook, we will be cooking these first). Throw the carrots, salt, oregano, aniseed, & turmeric powder in. Stir-cook on a high flame for 3-4 minutes. Lower the flame a little if the food starts to stick to the bottom.
• Repeat the above with the peppers; and repeat with the eggplant; and lastly with the squash.
• Now lower the flame, cover the pot but leave a little opening as we do not want the vegetables to cook to a mush. Let the food cook, but make sure to stir the pot often so that the vegetables are cooked evenly.
• Turn off the heat when the food is done. (You will notice that there is a good amount of liquid left at the bottom of the pan from the vegetable juices; do not worry about this, as the dish cools, the juices will thicken to a nice sauce). You will want to make sure that the peppers are well-cooked as a large number of celiacs cannot digest raw or undercooked vegetables.
• Heap onto a plate, & enjoy!