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