Panned Vegetables Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cooking Club · Vegetable Dishes

Panned Vegetables

From Dorothy McNett's recipes at Pick and choose a nice variety of vegetables. If using Pecorino or Halloumi cheese, it will add a nice natural saltiness to the bite. Or, sprinkle each serving with just a few grains of a semi-coarse sea salt.

1 onion, sliced
2-3 cloves garlic, slivered
1-2 cups fresh green beans, sliced
2-3 small potatoes, quartered or sliced (Yukon, fingerlings, reds..)
1 red or green bell pepper, slivered
1-2 stalks celery, sliced
2-3 tablespoons extra-virgin olive oil
1 bunch fresh spinach or chard...
1-2 tablespoons soy sauce
grated cheese, Halloumi is great!

Prepare vegetables, washing and slicing or slivering, as desired. Heat the oil in a large sauté pan, reduce to medium, and add the vegetables except for the greens. Stir and cook for several minutes, to your desired doneness. When done to your liking, add the greens and cook about 1 minute more. Stir in the soy sauce. Sprinkle with cheese.

Recipe created 1996-02-03.

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