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Apr 4, 2014

Primavera Vegetables



"Serve as a side dish or use to top fish, chicken or cooked spaghetti sauce."







Ingredients

2 medium zucchini, sliced
·         2 stalks celery, diagonally sliced
·         1 red pepper, seeded and cut into strips
·         1 yellow pepper, seeded and cut into strips
·         ½  green pepper, seeded and cut into thin strips
·         1 ½ cup broccoli florets, fresh or frozen
·         2 tablespoons olive oil
·         3-4 garlic cloves, sliced
·         ¾ cup fresh or 3 tablespoons dried basil leaves
·         1 cup flat-leaf Italian parsley, slightly chopped
·         1 (15 oz.) can fire-roasted or regular crushed or diced tomatoes
·         Celtic Sea Salt and pepper to taste
·         Parmesan cheese (post-purification only if recommended by your health care professional, sprinkle sparingly)

Directions

Prepare all the vegetables.  Heat pan or wok over high heat.  Add olive oil and sliced garlic.  Stir fry 1 to 2 minutes.  Add zucchini, celery, and broccoli while constantly stirring just until the vegetables soften, approximately 6-7 minutes.  Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes.  Cover and reduce heat to medium high for 2-3 minutes. 
Remove from heat and sprinkle with parmesan cheese (post-purification only).  Serve as a side dish or use to top fish, chicken, or cooked and shredded spaghetti squash.