Spicy Tomato And Vegetables Recipe

Name: Spicy Tomato And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, chopped; 2 -3 large cloves garlic, minced; 1 medium zucchini, sliced w/skin; 1 medium carrot, sliced; 8 - 10 asparagus, snap tough bottoms off, slice green tops on the diagonal (Julian); 1/2 head of cauliflower, cut into small pieces; 1 teaspoon fennel; 6 small tomatoes, chopped; 2 cups brown or wild rice; 1/2 teaspoon cayenne pepper(to taste); salt & black pepper to taste; 2 tablespoon olive oil; 1/2 teaspoon dried basil; 1/2 dried thyme

Servings: persons

1 medium yellow onion, chopped
2 -3 large cloves garlic, minced
1 medium zucchini, sliced w/skin
1 medium carrot, sliced
8 - 10 asparagus, snap tough bottoms off, slice green tops on the diagonal (Julian)
1/2 head of cauliflower, cut into small pieces
1 teaspoon fennel
6 small tomatoes, chopped
2 cups brown or wild rice
1/2 teaspoon cayenne pepper(to taste)
salt & black pepper to taste
2 tablespoon olive oil
1/2 teaspoon dried basil
1/2 dried thyme

1
Put 1-2 tablespoon of olive oil in a wok or large frying pan and heat on medium high. Once the oil is hot, add chopped onion, fennel, and a pinch of salt. Stir onions and cook until translucent, about 5 minutes. Add cauliflower pieces and stir with onion, add another pinch of salt. (My husband had a fit when he saw me adding salt after several vegetables in this dish. I know it seems like a lot of salt when we have been brainwashed in to believing salt is bad for us. Use common sense and your taste buds as a guide - if you do not eat a lot of processed foods, fast foods, or have high blood pressure or other health condition that is aggravated by salt, adding a pinch of salt after each vegetable is not excessive. I just completed a nutrition course in which this topic was discussed extensively and it was emphasized that the salt added to cooking is typically not a culprit to unhealthy salt consumption - its the canned, processed foods and the drive through windows that are killing us!)
2
Ok, back to cooking. Turn the heat down to medium, cover the cauliflower and let it cook for 3-5 minutes so it softens. Uncover and add another tablespoon of olive oil if needed (may or may not need to use all 4 tablespoons - its to keep the veggies coated and from sticking to the pan). Toss in minced garlic, add carrot and let cook for 1 minute. Add asparagus and let cook for 1 minute, tossing veggies together. Add basil and dried thyme tossing with veggies. Add chopped tomatoes, cayenne, and dash of black pepper. Let tomatoes cook down and form sauce (about 5 minutes). Salt and pepper to taste.

588

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium yellow onion, chopped, 2 -3 large cloves garlic, minced, 1 medium zucchini, sliced w/skin, 1 medium carrot, sliced, and more.

Yes, Spicy Tomato And Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tomato And Vegetables

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