Mediterranean Vegetables in a Creamy White Wine Sauce

Shuzbud's Note:

This versatile dish is elegant and tastes sophisticated. Of course you can vary the vegetables- this is just what I usually have on hand. I like lots of sauce with this dish, but if you prefer less, you could reduce the white wine and cream slightly. For a vegetarian version, simply use a vegetable stock cube instead of a chicken one.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 tablespoons olive oil
• 1 large green bell pepper , diced
• 1 large red bell pepper , diced
• 1 white onion , diced
• 1 garlic clove , crushed
• 1 zucchini , sliced
• 6 mushrooms , quartered
• ½ cup dry white wine
• 1 chicken stock cube
• ½ cup heavy cream

Directions:

1. In a skillet over medium heat, warm up the olive oil.
2. Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
3. Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
4. Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
5. Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
6. Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
7. Serve over pasta, rice, baked potatoes, chicken or as a side dish.

Reviews

[Starrynews]

Easy and enjoyable dish! The flavors were great. Thanks for sharing!