I made this recipe based on leftover vegetables in the refrigerator that I wanted to clean out before grocery day. Being a Friday night, I had the luxury of spending a little extra time in the kitchen, so I made this in addition to a batch of meatballs and sauce for the boys. It was surprisingly delicious - better than I expected. I ate it over spaghetti squash. The secret is to chop all of the vegetables into very, very small dices. Everything in the list below was chopped prior to adding to pan. Yes, there is a lot of chopping involved; however, chopping can be strangely meditative if you give it a chance.
Copious amounts of olive oil 4 cloves minced garlic 1 cup chopped onion 1 cup chopped mushrooms 1 cup chopped eggplant 2 cups chopped tomoatoes 1 cup chopped pepper 1 cup chopped zucchini 1/2 cup grated carrot 1 cup chopped spinach 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley Preheat skillet over medium heat. Add oil, garlic, and onion, Saute for about 5 minutes. Add remaining vegetables and herbs, and a splash of red wine. Allow to gently simmer for 30-40 minutes, or until veggies are all soft. Spoon over pasta or spaghetti squash.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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