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Apr 4, 2014

Primavera Vegetables

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


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)


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.