Source: dLife

Tomatoes, peppers, and zucchini in a light ginger sauce.

Servings

1 tbsp vegetable oil
1 cup fresh chopped celery , thinly
1 chopped green bell peppers , julienne
1 medium zucchini , cut in 1/4 inch slices
4 fresh tomatoes , cut into wedges
1 cup low sodium chicken broth
1 tbsp cornstarch
0.25 tsp salt , to taste (optional)
0.5 tsp ground ginger
1 tsp black pepper

1 In heavy saucepan, heat oil to temperature suitable for frying.
2 Add celery, peppers, and zucchini to pan, cook over medium heat for 5 minutes or until crispy.
3 Add tomato wedges. Cook until tomatoes are hot, stirring frequently.
4 In separate bowl, mix broth, cornstarch, and seasonings until smooth.
5 Add to vegetables. Cook, stirring frequently, until thickened (about two minutes). Serve hot.

A light, Mediterranean side dish, perfect for any meal.