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Belindas Spicy Vegetable Medley |
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Ingredients (use vegan versions):
- Virgin Olive Oil
- Lots of Garlic
- 1 large Onion
- 1 small to medium Acorn Squash
- 1 medium Rutabaga
- 1 medium Chinese Sweetpotato
- 3-4 small Yellow Squash
- 2 small Zuchini
- 3 cobs of fresh Corn (remove the corn from the cob)
- 5-6 tomatoes
- A small handful of cilantro
Directions:
Season a large cast iron skillet with the olive olive.
Chop the garlic small, chop the onion small to medium and
saute.
After your other vegetables are cut into medium size pieces,
add to the skillet, saving your tomatoes for last. I
added my veggies in layers. Adding the cilantro on top
of the first layer, and the my other seasons
thereafter. Cover and let simmer. After the vegetables are
covered for awhile I then mixed everything together to avoid
over mixing. Test veggies for texture.
I like spicy -- so I added as my spices
Spike (you can use seasalt), ground red pepper, cumin, curry
power -- about 1/2 to 1 tsp. to taste.
I suggested 20 mins which includes preparation time -- lots
of chopping, but the actual dish cooks quite fast.
This was one of my contributions for Thanksgiving --
everyone loved it. Enjoy!
Serves: 6 or more
Preparation time: 20 minutes
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