“This is like when someone tells you how to make fries : you obviously know (or think you know) how to but there may be a better ‘trick’ or ‘way of doing it' out there . . .”
Angel makes these slowly-sautéed vegetables often (okay it's kind of in-between sauteed and simmered actually) and I’m always astounded at how simply good they are, but not only as a side dish to whatever meats or fish or seafood you’re having (slightly modified by adding more specific herbs and or spices to adjust it to your main dish) but also as a base for other preparations that are meat-less.
We’ve had these with roast beef (instead of potatoes), with grilled fish (with some ginger added) and even fried eggs or rice or pasta. Another example I can give you is using these vegetables as a ravioli filling, after chopping them into smaller pieces and combining them with some beaten egg, breadcrumbs and various cheeses (yes, I’ll show you that soon too).
The recipe here is quite a large quantity and enough for 8 people or for you for several days and many various uses, with our without modifications, but it’s easy to scale down. Just remember, 1 part bell peppers, 1 part carrots, 1 part zucchini, 0,5 part onion, 0,05 part garlic and then the rest.
Anyways, the outdoor market is all set up outside the apartment so I’m going to head out and get myself a few kilograms of vegetables to make some more sautéed vegetables … but with what this time ?
Have a nice vegetarian weekend . . . :)
p.s. to Dana from "ivegotcake.com" : hi hi doll-face, i finally posted something today so i guess i lied -lied-lied the other day ! LOL