This recipe is appropriate CAD/CALP CMs, FFP Phase I, SB and Atkins

Amounts are approximate, they don't have to be exact
1 can of chicken or vegetable broth
1 bunch of scallions, chopped or 1 large onion, diced
3 tbsp. of chopped garlic
1-2 large green peppers, chopped
4 stalks of celery, sliced thin
1 lb. zuchinni, sliced and halved or quartered
1 lb. yellow squash, sliced and halved or quartered
1 lb. eggplant, sliced and each sliced divided in fourths or sixths
1 lb. frozen frenched green beans
1 lb. roma tomatoes, diced small or use 14 oz. can petite diced tomatoes
1 lb. mushrooms, sliced
1-2 tbsp. no salt or regular seasoning salt
1/2 tsp. cayenne pepper
2 tbsp. italian seasoning

In a large pot, simmer scallions, garlic, pepper, and celery together for five minutes. Add seasonings and additional ingredients except for tomatoes and mushrooms. Stir until ingredients are well distributed. Cook for 10 minutes. Add tomatoes and mushrooms. Cook for an additional 5 minutes or until desired tenderness of veggies is reached. Be aware that veggies will continue cooking though so, especially if you're going to be reheating them, it's better to err on the less tender side. Adjust seasonings to taste. Can be served hot or at room temperature.

Seasonings can be adjusted for an Indian flavor instead.

Keeps for at least a week in the refrigerator.

To add more fat, veggies can be sauteed or roasted with oil and/or the dish can be served under melted cheese.

It's a great dish to take if you have no refrigeration available as it's good at room temperature too. It's also a great way to get a wide variety of vegetables in and have something legal sitting in the refrigerator.