Italian Vegetable Sauté
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INGREDIENTS 4 medium carrots, peeled and sliced
1 head cauliflower, divided into flowerets
3 small zucchini, sliced
2 cloves garlic, sliced thin
3 tablespoons olive oil
2 onions, sliced
Salt and pepper to taste
1/4 cup beef stock
2 tablespoons grated Parmesan cheeseIn a pot of boiling water blanch the carrots, 5 to 6 minutes or until tender; remove and cool. Add the cauliflower to the same boiling water and cook until barely tender; remove and cool. Add the zucchini to the pot, but do not cook long at all.
When you are ready to serve dinner, in a large frying pan or a wok, sauté the garlic in the olive oil. Add the carrots, cauliflower, zucchini and onions. Toss for a few minutes, and then add the salt, pepper, and beef stock. Cover the pan, and cook just long enough to heat everything through. Stir gently often. Sprinkle the cheese over top, and serve.
6 to 8 servings
NOTE - This is a great way to serve vegetables, and they are not soggy or overdone. The advantage here is simple. Everything is partially cooked ahead of time and then sautéed at the last minute.