Smothered Harvest Vegetables
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 small summer squash, sliced
- 2 small zucchini, sliced
- 1 medium sweet onion, chopped
- 1 sweet red pepper, sliced thinly
- 1 head red cabbage or 1 head green cabbage, sliced into thin strips
- 2 clove garlic, chopped finely
- 29.58 ml dried basil
- 29.58 ml dried parsley
- 2.46 ml pepper
- 29.58 ml olive oil, enough to cover the bottom of your fry pan.
directions
- Slice and chop all of your vegetables before starting the recipe.
- Heat a large fry pan over medium heat (absolutely do not"crowd" this recipe- I use a large chicken frypan) and add the olive oil to the pan.
- Start with your sliced cabbage, as it takes the longest to cook.
- When the cabbage is starting to wilt, add your onions and red sweet pepper.
- At this point, you should stir frequently.
- Once the onions are translucent, add the summer squash and the zucchini and turn the heat down to a medium low heat.
- Cover the pan and let it"smother" for approximately 10 minutes-- uncovering and stirring at the 5 minute point.
- Remove the lid after the 10 minutes and add the Basil, Parsley, and Pepper, stirring thoroughly to distribute them.
- At this point, if the squash and zucchini are not somewhat translucent-- cook until they are.
- This is a"heart healthy" recipe and can be served in very nice portions.
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RECIPE SUBMITTED BY
I am mother of one son and two step-daughters and grandmother of 3 wonderful children...2 girls and one boy. My husband and I have been married for 14 years coming up in May of 2005. My first husband is deceased. My favorite cookbook is ALL of them...lol. I collect them and cooking pamphlets and have them ranging from the early 1900's to today. I love to cook, read, enjoy my pets (2 cats), read and study about impressionistic art, architecture (esp. F. L. Wright), archeology, palentology, and love watching programs concerning forensics and medicine.