Monday, August 3, 2009
With veggies in abundance, this is a different way to enjoy garden veggies. Serve with rice and chicken for a complete meal, and use the leftovers in an omelet, or inside a tortilla.
Vegetable Medley - Mom
1 tsp. chicken bouillon*
1/4 C water
1/4 tsp. garlic powder
1/4 tsp. salt (optional)
1/4 tsp. pepper
1 T + 1 tsp. olive oil, divided
2 C broccoli florets
2 medium carrots, thinly sliced
1 large onion, sliced and quartered
1 C celery, sliced
2 medium zucchini, quartered
1 medium summer squash, quartered
1 medium red bell pepper, diced
1 C fresh mushrooms, sliced
2 C cabbage, thinly sliced
In a small saucepan, heat bouillon and water for 1 minute; stir well. Alternatively, if you don't want to use bouillon, you can use 1/2 C chicken broth (the flavor will be less strong, but it's still good). Add salt, garlic, pepper and 1 tsp. olive oil. Set aside.
In a large stir-fry pan, saute the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture and cook and stir for 3 minutes.
Add zucchini and red pepper and stir-fry for 3 minutes. Than, add the mushrooms and cabbage, heating for 2ish more minutes, or until veggies are done to your liking.