1 c. fresh corn kernels
1/2 lg. red bell pepper, diced
1/2 lg. green bell pepper, diced
1/4 c. chopped parsley
3 stalks celery, trimmed and chopped
1 c. broccoli flowerettes
1 c. sliced mushrooms
1 c. cubed zucchini

SAUCE:

1/4 med. onion, chopped
6 med. tomatoes, chopped
7 leaves fresh basil
1 sm. clove garlic, pressed
2 tsp. soy sauce or tamari
1/3 c. minced cilantro
2 tbsp. lime juice
1/4 tsp. chili powder

GARNISH:

1 c. mixed salad greens
1 c. peeled and shredded banana squash

In a large bowl, combine vegetable ingredients. Set aside. Puree sauce ingredients in a food processor, using a metal "S" blade. Add puree to vegetable mixture and stir to combine. Arrange salad greens on 4 plates. Top with stew and garnish with banana squash. Serves 4.

Per serving: 167 calories, 9 g protein, 1 g fat, 35 g carbohydrates, 0 cholesterol, 255 mg sodium.