Another easy recipe for vegetables and yet another recipe from Barbara Lynch’s Stir served alongside a long time old school favorite, veal saltimbocca. Barbara offers new take on some Italian dishes and so far I have not been disappointed in any of her recipes. Great dinner with served a simple olive and tomato salad.
The vegetables were great and enough left to add to my get well chicken soup the next day. The flavored olive oil was a nice touch to the soup as was a healthy dose of grated parm…keep in mind that it was just some of the oil that remained on the veggies not a tablespoon of the glazing oil.
Recipe From “Stir,” by Barbara Lynch copied from the Denver Post
1/2 cup extra-virgin olive oil
1 fresh thyme sprig (or a pinch of dried thyme)
4 cups mixed baby vegetables, such as carrots, artichokes, onions, fennel, zucchini, and summer squash, all cut to about the same size…I didn’t have baby vegetables. The fennel was cut into 1/8ths
2 medium celery stalks, peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
Combine the olive oil with 1 cup water in a large skillet and heat over medium-high heat. Add the thyme and then the vegetables in stages, starting with the heartier ones, like fennel, carrots and onions. Bring the liquid to a boil, cover the pan with a lid or, even better, parchment paper laid directly on the vegetables, and cook the vegetables for about 10 minutes, tossing occasionally. You’re not trying to color the vegetables, so adjust the heat accordingly. Add the more tender vegetables, such as zucchini and summer squash, as well as the celery and continue cooking until all of the vegetables are tender, another 5 minutes or so. Remove the vegetables to a serving dish with a slotted spoon, drizzle with a little of the flavorful oil from the pan, and keep warm. Season to taste with salt and pepper.