Italian Vegetable Skillet with Roasted Garlic and Pine Nuts
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
For the Roasted Garlic
- 1 -2 teaspoon olive oil
- 1 head garlic
-
For the Vegetable Skillet
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 small zucchini, cut into coins
- 1 red bell pepper, cut in half lengthwise,then sliced
- 8 ounces cremini mushrooms, quartered (may use button mushrooms)
- 1⁄2 cup sun-dried tomato packed in oil (chopped and drained before measuring)
- 1⁄2 cup pitted ripe black olives
- 1 -2 teaspoon fresh oregano, minced
- 1 -2 tablespoon fresh basil, minced
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- sea salt (to taste)
- fresh ground black pepper (to taste)
- 1⁄4 cup grated romano cheese or 1/4 cup asiago cheese
- 2 tablespoons pine nuts, toasted
directions
- Preheat oven to 325F.
- Line a baking pan with aluminum foil.
- Cut off top 1/4 to 1/3 of garlic head (exposing cloves) and drizzle with olive oil.
- Place garlic on baking pan, cut surface down, and roast for 1- 1 1/4 hours or until cloves are softened; allow garlic to cool slightly.
- Heat butter and 1 tbsp of olive oil in a large saute pan and squeeze out softened garlic cloves into pan (avoiding papery skins).
- Mash a few of the cloves into the butter/oil, stirring, and add onions, cooking until onions are slightly softened.
- Add zucchini, peppers and mushrooms to the pan and cook for 4 minutes.
- Add sun-dried tomatoes, olives, minced herbs, and season to taste with salt and pepper (you may add some crushed red pepper now if you wish).
- Continue to cook for 6-8 minutes or until vegetables are cooked the way you like them.
- Before serving, sprinkle with romano or asiago cheese (you may use parmesan as well) and toasted pine nuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We absolutely loved this! Great flavours and lots of good vegys. I wanted 4 servings so I only added 1 medium zucchini & 4 oz mushrooms. I still kept the herbs the same amount & used essence spice in lieu of peppers flakes & the dry version of sun-dried tomatoes (finely chopped with scissors). I didn't add the black olives or pine nuts (not a fan of them). Although the roasted garlic can be abit messy to work with it is sooo worth it from the flavour you get. Thanks for sharing this tasty recipe.
-
We loved this! I served it over pasta instead of on its own, along with some wine & herb marinated chicken, and it was so flavorful. Even my son who normally doesn't care much for zucchini proclaimed it delicious. I cut back just a little on the butter, and I used dried herbs since I didn't have any fresh. I also used regular sun-dried tomatoes instead of the oil-packed ones, just to reduce the fat while keeping the flavor. We'll definitely make this one again. Thanks!
-
Outstanding vegetables! Dh and I were fighting over the last spoonsful. I generally keep roasted garlic handy so once the vegetables are chopped this goes together very quickly and easily. Only change I made was to eliminate the butter and use a bit of sun dried tomato pesto rather than chopped. Great concoction Sue. We adored it.
Tweaks
-
We loved this! I served it over pasta instead of on its own, along with some wine & herb marinated chicken, and it was so flavorful. Even my son who normally doesn't care much for zucchini proclaimed it delicious. I cut back just a little on the butter, and I used dried herbs since I didn't have any fresh. I also used regular sun-dried tomatoes instead of the oil-packed ones, just to reduce the fat while keeping the flavor. We'll definitely make this one again. Thanks!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com