Sautéed Vegetables

1 large red onion, peeled and sliced
4 sprigs rosemary, leaves stripped from stem
1 cup extra virgin olive oil
1/2 pound asparagus, ends trimmed
2 yellow squash, chopped in large pieces
1 green bell pepper, cored and seeded, cut into large pieces
1 red bell pepper, cored and seeded, cut into large pieces
1 orange bell pepper, cored and seeded, cut into large pieces
3 brussel sprouts, cut into wedges
1 eggplant, cut into large pieces
3 cloves garlic, whole
salt and pepper to taste
1/2 cup favorite olives
1 cup vegetable broth

Separate onion pieces. Heat 1cup extra virgin olive oil in a deep pan. Over medium heat, sauté onion and 4 sprigs of rosemary. Stir until onion is slightly opaque. Add in small batches 1/2 pound asparagus, with the ends trimmed, 1 yellow squash chopped in large pieces, 1 green bell, 1 red bell and 1 orange bell pepper, cored and seeded and cut into large pieces, 3 brussel spouts, cut into wedges, 1 eggplant cut into large pieces and 3 cloves of whole garlic and stir constantly. Sprinkle salt and pepper to taste over the vegetables. Add 1/2 cup of your favorite olives if desired. Add 1 cup vegetable broth. Turn heat to high. Cover pan and let vegetables steam for another 5 minutes.

Serves: 6



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