SAUTEED VEGETABLES
I found these very tasty, You may want to use less lime juice, its up to you.
Provided by John Williams
Categories Vegetables
Time 55m
Number Of Ingredients 14
Steps:
- 1. Peel and finely dice shallots.
- 2. Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
- 3. Remove top and end of zucchini, peel and cut into batonnet size.
- 4. Wash, peel carrots cut into batonnet size
- 5. Peel broccoli stem, cut into strips, cut broccoli into florets.
- 6. Wash mushrooms remove stem and cut mushrooms into quarters
- 7. Cut cherry tomatoes in half, peel and crush garlic.
- 8. Cut basil leaves into chiffonade (roll up leaves and cut into strips)
- 9. COOKING
- 10. Heat oil in pan, add onions, garlic and sweat without color.
- 11. Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
- 12. Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
- 13. Add lime juice and toss through, add herbs and season. Serve on warm plate.
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