Anyone out there remember the “Manwich?” In 1969, Hunt’s introduced its Manwich Sloppy Joe Sauce and it revolutionized the Sloppy Joe. It sure was a staple in our kitchen. My mother, the gourmet, used to break it out on special occasions. No disrespect meant, Mom.
Here’s my updated vegetarian version! A healthy Sloppy Joe! Enjoy this 5 Yum, Gourmet Feast. Like mother; like daughter!
2 teaspoons virgin olive oil
1 sweet onion, coarsely chopped
2 carrots, cut in thin coin shapes
1 zucchini, diced
1 tablespoon fresh basil (dried if fresh is not available, but fresh is so much better)
1 teaspoon chili powder
5 cloves garlic, minced
1 (15 oz) can of diced tomatoes
1/2 cup barbecue sauce
1 (15 oz.) can red kidney beans, rinsed and drained
1 tablespoon fig balsamic vinegar
salt and pepper to taste
4 rolls of your choosing
In a large nonstick skillet over medium heat, heat the oil until hot but not smokin’, not burnin.’
Add the onion and carrots and cook until the onion is translucent (5 to 10 minutes).
Add the zucchini, basil, chili powder and garlic and cook, stirring occasionally, until the carrots are tender but not mushy, about 5 minutes or so.
Stir the diced tomatoes, barbecue sauce, beans and vinegar into the pan.
Reduce the heat to a simmer and cook until the mixture is slightly thickened.
Make sure the veggies don’t get too soft; crisp is better.
Open the rolls, put a nice spoonful of the Sloppy Joe on the roll, put top on and serve!
Note: BBQ Sauce – be sure to read the labels, because you know that BBQ sauce is more often than not loaded with sugar, salt, fat … calories!
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