Difficulty: Easy
Time: 25 mins,
Servings: 3 quarts
This robust vegetable dish is truly a meal in itself. If y’all are doing a vegetarian day
each week like Meatless Monday or packing a dish for a veggie pot luck, this
one sings with flavor. It’s quick
& easy to prepare & very versatile.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
2
|
Large
|
Red peppers
|
|
1
|
Head
|
Broccoli
|
|
1
|
Pound
|
Green beans
|
|
1 ~ 2
|
Medium
|
Red onions
|
Prep out the vegetables into bite sized pieces. I like to slice the onions from top to
bottom into 4 pieces then slice across from top to bottom as shown in the
photo. Small details make for
tasty textures. Cut this way, the
onions are a similar size to the other vegetables & don’t get lost in the
sauce. Peel & cut up the
broccoli stems. Their crunch is
delish. Broccoli skins & onion
peels can be made into quick broth.
3 ~ 5
|
Cloves
|
Garlic
|
Sliced
|
3
|
Tablespoons
|
Evoo
|
|
½
|
Teaspoon
|
Black pepper
|
Heat the oil, garlic & black pepper over medium high
heat for 5 mins until the garlic begins to color then add the onions
½
|
Cup
|
Sweet marsala
|
Raise the heat to high & simmer off the wine, about 5
mins more. This gives the onion
mix a rich depth of flavor.
1
|
Tablespoon
|
Italian herbs
|
|
1
|
25 ounce jar
|
Favorite Italian red sauce
|
Or
Marinara sauce
|
2
|
Cups
|
Cooked favorite beans
|
Or
1 15 ounce can organic beans
|
Add in the Italian herbs, stir, then add the beans, Italian
red or marinara sauce, rinse out the jar w/ about ½ cup water, add that too,
then top w/ the veggies.
Bring to a boil and cook until veggies are tender to your
families liking, from 10 to 20 mins.
Add more salt & pepper to taste. I used small white beans, cooked in veggie scrap broth w/
bay leaves. They are a staple in
my freezer.
Alternatively, combine everything in roasting or casserole dish roast covered at 425 for 30 to 45 mins until the veggies are as tender as you desire. Serve it family style or on a buffet.
Alternatively, combine everything in roasting or casserole dish roast covered at 425 for 30 to 45 mins until the veggies are as tender as you desire. Serve it family style or on a buffet.
This dish is wonderful as a hearty veggie main dish or
side. You can enjoy it w/ favorite
proteins from the BBQ, a roasted chicken, or add in sausage when you add the
beans & red sauce. I garnished
mine w/ finely grated Asiago & basil blossoms. Let’s see your versions. Post pix on Hungry Harvest Social
Media.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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