Italian Vegetable Skillet with Roasted Garlic and Pine Nuts
Ready In: 1 hr 50 mins
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.
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