VEGAN-Summer Vegetables with Olives and Lemon

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Summer Vegetables with Olives and Lemon

 

Recipe By :Cyrille Allannic

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons extra-virgin olive oil

24 baby carrots -- peeled

3 medium fennel bulbs -- each cut into 6 wedges

16 radishes -- trimmed, left whole

8 crimini mushrooms -- halved

2 medium zucchini -- halved lengthwise, cut crosswise into 2 "

lengths

2 yellow squash -- halved lengthwise, cut crosswise into

2 " lengths

10 green onions -- cut into 2 " lengths

8 garlic cloves -- peeled, left whole

1 teaspoon minced fresh thyme

1/2 cup chopped pitted brine-cured green olives

1/2 cup fresh cilantro leaves

2 teaspoons grated lemon peel

 

Heat 4 tablespoons oil in heavy large shallow pot over medium-high heat. Add

carrots and fennel. Sprinkle with salt and pepper.

Sauté until vegetables begin to soften, about 7 minutes. Add 2 tablespoons oil,

then radishes, mushrooms, zucchini, yellow squash,

onions, garlic and thyme. Cover and cook until vegetables are tender, stirring,

occasionally and adding water by tablespoonfuls if

dry; about 8 minutes longer. Mix in olives, cilantro, and lemon peel. Season

to taste with salt and pepper. Transfer to platter

and serve.

 

Source:

" Bon Appétit, September 2000 "

S(Formatted by):

" KES on 9/13/00 "

Copyright:

" Condé Nast Publications "

 

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Per serving: 168 Calories (kcal); 12g Total Fat; (57% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 139mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 0 678 0 0