(a boring name, and probably not entirely correct, since my wife had the original idea)
- slice up a carrot or two (if you don't like carrots, go on to step 2)
- slice up a whole, red bell pepper (if you don't like bell peppers, go to step 3)
- slice up a small zucchini (if you don't like zucchini, you've got the wrong recipe)
- slice up some mushrooms, whatever kind and however many you want (you can't dislike mushrooms)
- melt some butter in a cast iron pan at medium heat
- sautee the carrots first for a little bit - they need a head start
- toss in the zucchini and mushrooms
- sautee everything until almost done
- throw in the bell peppers
- add some salt, crushed black pepper, and garlic
- sprinkle some parmesian cheese, enough to cover the whole thing
- shake some basil on to taste, and a touch of oregano. If you have fresh basil and oregano, that's better
- toss everything together and taste, add more spices if necessary
- cook a tad bit longer, until everything is bright and springy, but not mushy (unless you like mushy zucchini)
- eat immediately
Note: You can do this recipe with no butter:
- make sure the vegetables are sliced and ready to go on a cutting board
- have a tight fitting lid handy for your cast iron pan
- heat the pan nice and hot
- add some water to the pan and dump the vegetables in right after
- put the lid on and let it steam until done (add a little more water if necessary, but you want it to steam not boil)
- add the spices and parmesan near the end
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