Mixed Vegetable Side
Hello everyone. How has your week been?
I have been home for 3 weeks now. I am still okay with being home. Although, we always say “I wish I had time to clean out the……” I have to say, I still haven’t cleaned any of those things out. Have you? I have all these plans to clean the closet, spare bedroom, my kitchen cabinets. So far, the only things I’ve cleaned out have to do with food. I’m telling you, it’s gonna get hard to fit through a door soon.
So now I will try to make lots of veggies. I love my sweets, but if they are in the house, then I want to eat them. Especially since I have to make them all from scratch, I cant let any of it go to waste. Vegetables, that is what I need to eat. I can do this.
This vegetable side dish is so versatile. You can serve it as a side dish with meat, or over some gluten free pasta for a quick and delicious dinner.
- 1 large carrot, peeled and sliced
- 1 large zucchini, diced
- 1 vidalia onion, chopped
- 1 shallot, sliced
- 3 garlic cloves, minced
- 1 10 oz package mushrooms, sliced
- 3-4 Tbsp olive oil
- 3/4 tsp Herbs de Provence
- 1/2-1 tsp salt mix to taste
Heat oil in a large pan. Add in carrots and onion. Cook 5-7 minutes until they just start to get color on the edges.
Add in shallots, mushrooms and garlic. Cook a few minutes until the garlic is fragrant, and the mushrooms start to soften.
Add in zucchini. Cook 5-7 minutes until zucchini gets soft, and the other vegetables are cooked.
Lastly, add in salt and spices. We add the salt at the end to have crisp vegetables.
How did you serve this easy, flavorful vegetable dish? Leave a comment below, or connect with us on Instagram @Anges_Table