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Sautéed Medley of Fall Veggies Over Rice, Pasta, or Quinoa

8 servings

This recipe blends together the wonderful flavors of fall vegetables.  It is simple to prepare and can be frozen for future use.  Feel free to try mixing other vegetables such as fennel, beets, turnips, and carrots for delicious combinations.  This is also a good way to use up “tired” vegetables.  Feel free to add more of one thing than another to create the flavors you like.  Use a large, heavy pan and lid.

    3 medium red or yellow onions
Peel onions and cut in half.  Cut halves into thin strips. Set aside.

    6 cloves garlic
Peel garlic and slice. Set aside.

    4-6 sweet peppers of varying color
Cut peppers in half.  Remove seeds.  Slice into thin strips.  Set aside

    6 stalks celery
Peel the ribs off the celery and dice.  Set aside

    4 tablespoons olive oil
Add onions to heated olive oil. Sauté until slightly translucent. Add garlic, peppers and celery and continue to sauté for about 8 minutes.

    1-quart tomatoes or about 8 large fresh tomatoes
    1/4th cup chopped dried tomatoes
    1 tablespoon chopped or dried basil
Add to the mixture and stir.  (If using fresh tomatoes, remove the skins by dipping them in boiling water until the skin cracks.  Remove from water and remove skins).

    1, 2-pound butternut squash
    Salt and pepper to taste
Wash squash thoroughly and cut off any blemishes.  Cut in half.  Scoop out seeds.  Cut squash into bite-sized pieces. (Do not peel).

Add squash, salt and pepper to mixture and simmer for at least 45 minutes with a lid on pot.

Serve over brown rice, pasta or quinoa.

Optional: a dash of curry or masala will give this recipe a distinctive Indian flavor and adding a bit of chili pepper can give it a little heat. Grated Parmesan cheese makes a tasty addition

By Suzanne Simpson

 

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