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This delicious Vegetable recipe and photos were shared with me by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Karen says, "What a delightful and healthy dish this is, with a bit of Turkish flair, very
colorful, and a good way to use the bounty from your garden. This is not so much a recipe as an ingredients list and method. Feel free to be creative. If you are
not familiar cooking with fresh herbs, go slowly at first until you get the taste you desire."
Learn about
Squash Hints, Tips, and Information, and more delicious
Squash Recipes.
Zucchini, Eggplant, and Green Beans with Tomatoes
Recipe Type:
Vegetables,
Squash,
Tomatoes,
Green Beans
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min
Ingredients:
3 to 4 large
tomatoes, stem end removed
Extra-virgin
olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini
squash, sliced
1 medium Japanese
eggplant, sliced
4 large cloves
garlic, peeled and sliced thin
Coarse salt and freshly-ground
black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Pinch
saffron
Several shakes of Zatar (optional)**
* Fresh oregano is preferred for this recipe, and if you have it in your garden, be
sure to use the flowers. Dried oregano may also be used.
** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish
dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.
Preparation:
If you have an instant hot water tap at your sink, fill a four cup
measuring cup with the hot water and add tomatoes. If not, boil
water and pour over tomatoes. Let sit a few minutes until you can
easily peel off the skins. Cut into quarters and set aside. Learn
How To Peel Fresh Tomatoes.
To a large sauté pan, add olive oil and onion, sauté over medium-high heat until onions begin to soften.
Add zucchini, eggplant, garlic and green beans, and sauté. Add salt
at this time as it helps to release juices from the vegetables. Note:
If the vegetables seem dry, add a little chicken broth. Place lid
askew on pan and let the mixture cook until almost softened.
Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn
heat to low and finish cooking. Taste for seasoning and correct to
your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.
Makes 4 servings.
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