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Italian Vegetable Medley Recipe
This Italian Vegetable Medley Recipe involves carrots, onions, garlic, cauliflower, broccoli, and delicious spices. Perfect alone or as a topping to meat or fish.
1 small onion, cubed
5 cloves garlic, minced
4 sweet baby bell peppers
1 Tbsp olive oil
1/4 cup red wine
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
12oz broccoli / cauliflower mix - 4 cups
1/2 cup water
1/2 tsp basil
1/2 tsp oregano
1/2 tsp crushed red pepper
Start by heating a wok. While it's heating, cut the carrots into 1" pieces and split them if they're thick. Cube the onion and mince the garlic. Slice the peppers. When the pan is hot, put in the olive oil. Start with the carrots and onion. Add in the red wine - you can use white if you'd prefer. Cover and cook for 2-3 minutes, shaking it occasionally.
Add in the salt, pepper, and another tablespoon of olive oil. Mix in the broccoli and cauliflower, then the peppers. Stir it up. Add in 1/2 cup water. Cover and cook five minutes until the carrots are what you consider a good firmness.
Add in basil, oregano, and crushed red pepper. Taste and add more salt or pepper if you wish.
Now's the time to add in that garlic. Turn the temperature to low and cook for another minute or two, stirring, until everything is combined.
This is a great dish on its own, but it's also ideal as a topping for seafood, chicken, or any other dish that you want.
There are all sorts of variations on this dish that you can try. You can go for all broccoli and leave out the cauliflower, or vice versa. You can try different wines to bring different flavors. We're always keen on more garlic. Experiment with other spices to see how they alter the complexion of the dish.
We grow fresh basil in our kitchen window and I highly recommend it. Fresh basil has a delicious flavor and a delightful aroma.
Content copyright © 2013 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.
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