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Total Time
Prep 10 mins
Cook 25 mins

This is an easy and delicious recipe that I found in Shape Magazine. It's a filling dish that I whip up for a main dish but it can also be made as a side. This was Shape's vegetarian recipe of the month.

Ingredients Nutrition


  1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
  2. Dice red bell pepper and onion, set aside.
  3. Heat olive oil in a large saute pan or wok over medium-low heat.
  4. Add garlic and saute for 1 minute.
  5. Add onion to pan. Cook 2 minutes or until pieces begin to soften.
  6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
  7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
  8. Whisk together reserved tomato and orange juice; pour over vegetables.
  9. Turn heat to low and simmer 15 to 20 minutes.
  10. Add basil and toss together.
  11. Serve over brown rice and garnish.
Most Helpful

2 5

This was just okay. It didn't really suit our tastes and I thought it was a lot of effort for what I got. It definitely makes a lot and you need a REALLY large pan. The only discernable flavor was the orange juice. Felt it could use more flavor and it was very soupy. This was made for PAC April 2009.

5 5

Need more stars. This is delicious. Made almost exactly like recipe except cut down a bit on the onions and used only 1/2 red pepper. And didn't have brown rice, so served on toasted quinoa. Really good and will have it often. Wonderful meal whether or not you are vegetarian!