Chunky Vegetable Antipasto
Price/Availability Effective Date: February 10, 2014
|1 lb||Eggplant cut into 1 inch (2,5 cm) thick slices|
|1 tbsp||Becel® Light margarine|
|2 lrg||Onion chopped|
|2||Clove Garlic finely chopped|
|1 med||Green Bell Pepper diced|
|1 med||Red Bell Pepper diced|
|2||Stalk Celery sliced|
|1 can||Tomato undrained and chopped|
|2 med||Real Zucchini chopped|
|3 tbsp||Red wine vinegar|
|1.5 tsp||Dried basil|
|0.25 cup||Fresh Parsley chopped|
- Broil eggplant until lightly browned, turning once. Cut into small cubes; set aside.
- Melt Becel® Light margarine in large saucepan over medium heat and cook onions and garlic, stirring occasionally, until tender, about 3 minutes. Add eggplant, bell peppers and celery. Simmer uncovered, stirring frequently, 15 minutes.
- Stir in remaining ingredients except parsley. Simmer uncovered, stirring frequently, until mixture thickenes, about 20 minutes. Stir in parsley. Cool, then refrigerate until ready to serve. Serve, if desired, with crackers.
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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