Family Tested & Approved
yellow bell pepper
olive oil, extra virgin
Peel and finely dice shallots.
Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
Remove top and end of zucchini, peel and cut into batonnet size.
Wash, peel carrots cut into batonnet size
Peel broccoli stem, cut into strips, cut broccoli into florets.
Wash mushrooms remove stem and cut mushrooms into quarters
Cut cherry tomatoes in half, peel and crush garlic.
Cut basil leaves into chiffonade (roll up leaves and cut into strips)
Heat oil in pan, add onions, garlic and sweat without color.
Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
Add lime juice and toss through, add herbs and season.
Serve on warm plate.