Sauteed Vegetables

John Williams

By
@John56

I found these very tasty, You may want to use less lime juice, its up to you.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

30 Min

Cook:

25 Min

Ingredients

3 medium
shallots
1 medium
yellow bell pepper
1 medium
zucchini
4 oz
broccoli
3 small
mushrooms
3 small
cherry tomatoes
2 clove
garlic
4 medium
basil leaves
2 sprig(s)
thyme, leaves
1 1/2 Tbsp
olive oil, extra virgin
1/2 Tbsp
lime juice
1/4 tsp
coarse salt
1/4 tsp
ground pepper
1 oz
water

Directions Step-By-Step

1
Peel and finely dice shallots.
2
Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
3
Remove top and end of zucchini, peel and cut into batonnet size.
4
Wash, peel carrots cut into batonnet size
5
Peel broccoli stem, cut into strips, cut broccoli into florets.
6
Wash mushrooms remove stem and cut mushrooms into quarters
7
Cut cherry tomatoes in half, peel and crush garlic.
8
Cut basil leaves into chiffonade (roll up leaves and cut into strips)
9
COOKING
10
Heat oil in pan, add onions, garlic and sweat without color.
11
Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
12
Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
13
Add lime juice and toss through, add herbs and season.

Serve on warm plate.

About this Recipe

Course/Dish: Vegetables
Hashtag: #vegetables