Extemporaneous vegetable idea

Just messing around in the kitchen, trying to get more fresh veggies in my diet (why I am ramping up veggie consumption in the dead of winter is anyone’s guess). I’m starting to think about gardens and such for this summer, maybe.

This one has mushroom, carrot, red pepper, broccoli, and onion. Brown veggies in olive oil – I find this very hard to do, my impulse is to stir stir stir, but they don’t develop any brown crust or color that way. Add salt and pepper to taste. Lay everything in a single layer on a baking sheet, sprinkle with a mix of shredded mozzarella and Parmesan cheese, broil until cheese is melted and browned. Serve with noodles, sauteed tofu, and some jarred tomato sauce. I won’t tell you what brand of sauce I use b/c I’m kind of ashamed that I like it. (Think “explosively loud celebrity chef” and you’ll know who it is.)

3 thoughts on “Extemporaneous vegetable idea

  1. Bravo on trying to increase your vegetables. Everything except red bell pepper is sort of in season this time of year, depending on where you live. And tomatoes from a can, since they’ve been cooked, have more nutrients available than raw (aside from fresh tomatoes this time of year just blow!). The only drawback to canned/jarred is that it is usually pretty high in sodium. Still – looks good!

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