Vegetarian Sloppy Joes

2 teaspoons olive oil

1 red onion, coarsely chopped

2 carrots, halved lengthwise and thinly sliced

1 zucchini, finely diced

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon chili powder

2 cloves garlic, minced

1 cup canned no-salt-added tomato puree

1/2 cup barbecue sauce (see note)

1 15-ounce can red kidney beans, rinsed and drained

1 tablespoon cider vinegar

4 hamburger rolls


In a large nonstick skillet over medium heat, heat the oil until hot but not smoking. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Add the zucchini, paprika, basil, chili powder and garlic and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes.

Stir the tomato puree, barbecue sauce, beans and vinegar into the pan. Reduce the heat to a simmer and cook until the mixture is slightly thickened and the vegetables are crisp-tender, about 5 minutes.

Open the hamburger rolls and divide among 4 plates. Spoon the vegetable mixture onto the hamburger rolls and serve.

Makes 4 servings

Note: For the "beefiest" taste, use a barbecue sauce with a smoky flavor.

-- From "Great Taste Low Fat Meatless Main Dishes" by TimeLife Books