Sunday, January 11, 2009

Italian Vegetable Medley

I made this last night to eat with our take-out pizza. It was so good that I think that I could add some fresh or canned tomatoes and serve it on pasta as a main course. Change this recipe according to your mood and what you have on hand.

2 tbl extra virgin olive oil
1 yellow onion, roughly chopped
4-5 slices prosciutto, chopped
2 fat garlic gloves, chopped
handful or more of baby carrots, whole
stems from a small bunch of brocolli, sliced
flowerets from the brocolli
stems from about a quarter cauliflower, sliced
flowerets from cauliflower
1 yellow squash, diced
1/2 cup or so of chicken stock or water
1/4 cup of grated parmigiano reggiano
salt & pepper

Saute onion and prosciutto over mediume high heat until onion is translucent. Add garlic, carrots, brocolli stems, and cauliflower stems. Stir and cook for 1-2 minutes. Add flowerets and squash and stock or water. Cover and let steam for about 10 minutes. Uncover and add cheese, salt & pepper to taste.

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