I am always looking for a different way to prepare vegetables. There are so many different kinds during the summer that I feel as though I should be able to do something exciting at each meal! Exciting doesn't always happen but this night, it did! The contents of the Abundant Harvest veggie box led me to this wonderful, quick, and easy recipe! Green, purple, red, and yellow...bright and beautiful!
Multi-Color Vegetable Saute
adapted from The New California Cook
2 Tbsp olive oil
1 medium zucchini, cut into 2 by 1/2 inch pieces
1/2 small eggplant, cut into julienne or 2 by 1/2 inch pieces
1/2 seeded small red bell pepper, cut into julienne or 2 by 1/2 inch pieces
1/2 seeded small yellow pepper, cut into julienne or 2 by 1/2 inch pieces
1 garlic clove, minced
2 Tbsp finely chopped scallions
1/4 cup Chicken Stock
Salt and freshly ground black pepper
Parsley for garnish
In a medium skillet over medium-high heat, heat the olive oil. Add the vegetables and saute, turning frequently, until slightly browned, 3 to 5 minutes. Reduce the heat to medium, add the garlic and 1 Tbsp of the scallions, continue sauteing for another minute.
Raise the heat to medium-high, add the stock, continue cooking until the liquid is just about evaporated, about 1 to 2 minutes. Add the salt and pepper to taste.
Transfer to a serving dish and garnish with the remaining scallions and chopped parsley. Serve immediately.
Fresh vegetables quickly sauted are a perfect accompaniment to a meal!
I am sending this over to Michael at Designs by Gollum.