sauteed vegetables
(1 rating)
I found these very tasty, You may want to use less lime juice, its up to you.
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For sauteed vegetables
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3 mdshallots
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1 mdyellow bell pepper
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1 mdzucchini
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4 ozbroccoli
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3 smmushrooms
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3 smcherry tomatoes
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2 clovegarlic
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4 mdbasil leaves
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2 sprigthyme, leaves
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1 1/2 Tbspolive oil, extra virgin
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1/2 Tbsplime juice
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1/4 tspcoarse salt
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1/4 tspground pepper
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1 ozwater
How To Make sauteed vegetables
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1Peel and finely dice shallots.
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2Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
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3Remove top and end of zucchini, peel and cut into batonnet size.
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4Wash, peel carrots cut into batonnet size
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5Peel broccoli stem, cut into strips, cut broccoli into florets.
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6Wash mushrooms remove stem and cut mushrooms into quarters
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7Cut cherry tomatoes in half, peel and crush garlic.
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8Cut basil leaves into chiffonade (roll up leaves and cut into strips)
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9COOKING
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10Heat oil in pan, add onions, garlic and sweat without color.
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11Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
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12Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
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13Add lime juice and toss through, add herbs and season. Serve on warm plate.
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