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Mixed Vegetable Saute'

September 03, 2006

For the bouillon:

1 teaspoon chicken or vegetable bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 teaspoon olive oil

For the vegetables:

1 1/2 tablespoons olive oil or canola oil
2 cups broccoli florets
2 large carrots, sliced thinly
1 large onion, thickly sliced and quartered
1 cup celery, sliced
1 cup of 2-inch pieces of asparagus
1 medium zucchini, sliced and quartered
1 red pepper, thinly sliced and halved
1 cup sliced fresh mushrooms
1/4 cup toasted pine nuts
1/4 cup goat or feta cheese, crumbled

Combine bouillon granules and water over low heat until hot. Stir in salt, garlic powder, black pepper and olive oil. Set aside.

In a large nonstick skillet, heat oil over medium-high heat. Stir-fry broccoli, carrots, onion, celery and asparagus for about 4 minutes. Add bouillon mixture. Cook and stir for 3 minutes. Add zucchini and red pepper and stir-fry for 3 minutes. Add mushrooms and stir-fry for an additional one to two minutes. Pour into large serving bowl.

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Sprinkle with pine nuts and feta or goat cheese before serving.

Serves 10.

- Courtesy of Linda Field

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