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on, summer! :
Braised Garden Veggies with Fresh Herbs
This dish flavorfully utilizes
summer’s bounty of garden goodies -- bright, colorful peak-of-season
vegetables and fresh spicy herbs.
½ cup olive oil*
½ pound small red potatoes, cut into ½-inch cubes
1 small red onion, chopped
2 garlic cloves, minced
1 anaheim chili (or ancho chili), chopped
1 zucchini, cut into ½-inch cubes
1 small eggplant, cut into ½-inch cubes
1 red bell pepper, cut into ½-inch cubes
1 tomato, chopped
1-1½ teaspoons salt, additional to taste
¼ cup water
2 teaspoons paprika
¾ teaspoon cumin
1/8 teaspoon cayenne pepper
½ cup fresh cilantro
1 cup fresh parsley
*Editor’s note: For a
lower-fat dish, you can cut the amount of olive oil by up to
Heat olive oil in a large pan over medium-high heat. Add the potatoes
and cook until they begin to lightly brown, about 15 minutes. Stir
frequently to avoid potatoes sticking to the pan.
Add the onion, garlic, chili, zucchini, eggplant, red pepper, tomato and
salt. Cook for 5 minutes.
Reduce heat to medium. Add water and cover pan with lid. Continue
cooking until vegetables are tender when pierced with a fork, about 15 -
20 minutes. Stir occasionally.
vegetables are cooking, place paprika, cumin, cayenne, cilantro and
parsley in a food processor**. Process until herbs are chopped and
spices are combined.
the herb/spice mixture to vegetables.
vegetables are tender, taste for additional seasonings and serve with couscous.
** If you do not have a food
processor, place ingredients in a blender, and blend until incorporated.
Use a tablespoon of water to loosen mixture from blade.
couscous | vanilla cake
out these related recipes:
mediterranean veggie stew
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