Easy Italian Edamame - cooking recipe

Ingredients

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)

Preparation

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