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Mediterranean Rainbow

Chef.Foodie's picture
Ingredients
  Garlic cloves 1 Cup (16 tbs), peeled (2 To 4 Heads)
  Yellow zucchini 1⁄2 Pound
  Green zucchini 1⁄2 Pound
  Green bell peppers 2
  Red bell peppers 2
  Baby carrots 1 Bunch (100 gm)
  Olive oil 1⁄2 Cup (8 tbs)
  Chile peppers 3 Small (Hot)
  Onion 1 Large, thinly sliced
  Black olives 12 , wrinkled
  Anchovies 4 , mashed
  Lemon peel 2 Tablespoon, cut into strips
  Salt To Taste
  Pepper To Taste
  Parsley 1⁄2 Cup (8 tbs), chopped
  Parmesan cheese 1 Tablespoon, freshly grated (As Required)
Directions

MAKING
1. Cut garlic in slivers.
2. Slice zucchini and bell peppers in long, thin strips.
3. Cut larger carrots into quarters or leave whole if really size of a carrot is small.
4. Take a skillet and in the skillet, sauté garlic in oil slowly, along with Chile peppers, for about 5 minutes.
5. Add onion and bell peppers in the skillet and sauté 5 minutes more.
6. Add zucchini and carrots; stir gently all ingredients to coat with oil.
7. Cover and steam for 5 minutes, then remove cover, add anchovies, olives and lemon peel.
8. Continue stirring until vegetables are cooked, but still crunchy.

SERVING
9. Add salt and pepper; stir in parsley and transfer all to serving platter.
10. Top with Parmesan cheese.
11. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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