Italian Buffet Vegetables
|Fennel bulbs/2 small bunches celery||2 Pound (4 Medium Sized)|
|Salad oil||3⁄4 Cup (12 tbs) (Adjust Quantity As Needed)|
|Water||1⁄2 Cup (8 tbs)|
|Bouillon cube||1 (Or Envelope, Chicken Flavor)|
|Salt||2 1⁄2 Teaspoon|
|Peppers||3 Large, cut into 1/2 inch wide strips (Red / Green Colored)|
|Onions||2 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Zucchini||3 Medium, cut into 1/2 inch thick slices|
|Minced parsley||1 Tablespoon|
|Medium mushrooms||1 Pound|
|Cider vinegar||3 Tablespoon|
|Marjoram leaves||1⁄4 Teaspoon|
1. Cut off root end and tough stalks from each fennel bulb. Cut each bulb lengthwise in half, then into 1/2 inch-wide sticks. Rinse fennel with running cold water; drain. Or if using celery, cut into 3" by 1/2 sticks.
2. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook fennel until lightly browned, stirring occasionally. Stir in water, bouillon, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally, until fennel is tender. Remove saucepan from heat.
3. Meanwhile, cut eggplant lengthwise in half, then cut each half into 1-inch-wide sticks. In 12-inch skillet over medium-high heat, in 1/3 cup hot salad oil, cook eggplant, peppers, onions, garlic, 1 1/4 teaspoons salt, and 1/2 tea spoon sugar until vegetables are tender, stirring frequently. Remove vegetable mixture to medium-sized bowl.
4. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook zucchini and 1/4 teaspoon salt until tender-crisp, stirring frequently. Remove zucchini to another medium-sized bowl; sprinkle with parsley.
5. In same skillet over medium heat, heat mushrooms, vinegar, pepper, marjoram, 3 tablespoons salad oil, 1 teaspoon salt, and 1/2 teaspoon sugar to boiling. Reduce heat to low; cover; simmer 5 minutes, stirring often, until mushrooms are tender. Remove from heat.
6. Onto large platter, spoon fennel mixture, pepper mixture, zucchini, and mushrooms with their liquid, arranging vegetables in separate piles. Serve vegetables warm. Or cover platter and refrigerate to serve cold later.