Easy Italian Edamame

• 2 medium zucchini
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 3/4 cups chopped onions
• 1 diced red bell pepper
• 16 ounces edamame, shelled (i used one bag frozen)
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 3/4 cup orange juice
• 1/2 cup chopped basil
• 2 cups cooked long-grain brown rice
• basil (to garnish)
• orange slice (to garnish)

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.

zucchini, olive oil, garlic, onions, red bell pepper, edamame, italianstyle, orange juice, basil, brown rice, basil, orange slice

Taken from www.food.com/recipe/easy-italian-edamame-323295 (may not work)