Wow... I cannot believe it has been over 3 months since I last posted. I must do better. All is well here, and I have been cooking a lot. I have spent a lot of time reading other food blogs and going back thru old recipes. Here is a tasty vegetable recipe that I have cooked several times. It is also very colorful! Think how good this will be in the summer with tomatoes and zucchini right out of the garden.
Tuscan Vegetable Ragout
2 tsp olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise & cut into 1/2 inch slices
1 8-oz can diced tomatoes, undrained (I used 14.5-oz can)
1 15.5-oz can cannellini beans, drained & rinsed (original recipe calls for 2 cans)
1 15-oz can artichoke hearts, quartered
2 Tbs. coarsely chopped Kalamata olives (I used more)
1 Tbs. capers, coarsely chopped
1/4 cup chopped fresh parsley or basil
Salt & freshly ground pepper to taste
Heat oil in large pot over medium heat. Add garlic & zucchini, cover & cook until softened, about 5 minutes. Stir in tomatoes, beans, & artichoke hearts. Cook until veggies are tender, about 15 minutes.
Add olives, capers, and half the parsley. Season with salt & pepper. Serve sprinkled with remaining parsley.
Serves 4 ( recipe from "Vegetarian Times")
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