Mediterranean Vegetables in a Creamy White Wine Sauce

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.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 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
• 1⁄2 cup dry white wine
• 1  chicken stock cube
• 1⁄2 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.