Harvest Vegetables Italiano
This tasty recipe is richer than I thought it would be so quantities are smaller than "free veges" for diabetics.
This tasty recipe is richer than I thought it would be so quantities are smaller than "free veges" for diabetics.
- Carbohydrate 11.463460598885 g
- Cholesterol 0 mg
- Fat 13.8519634714894 g
- Fiber 3.92348307165644 g
- Protein 1.84691040916885 g
- Saturated Fat 1.92506602831621 g
- Serving Size 1 1 Serving (220g)
- Sodium 198.063630056466 mg
- Sugar 7.53997752722856 g
- Trans Fat 0.468313077885781 g
- Calories 170 calories
Step-by-step
- Wash, prepare and chop vegetables - any and all harvest vegetables are fair game for this recipe (turnips, potatoes, squash - be creative).
- Heat oil in pot, add vegetables and seasoning to hot oil and cook over medium-low heat until vegetables are tender (about 20 to 30 minutes).
- Serve and enjoy.
Temperature control during the initial twenty to thirty minutes dictates whether the produce braises in its own moisture or scorches on the bottom. Medium-low heat allows dense root vegetables like carrots and eggplant to soften thoroughly without burning the exterior oils. Equipment choice heavily dictates success when multiplying this batch for larger gatherings. A standard twelve-inch skillet accommodates a single recipe comfortably, but doubling the quantities requires a wide-bottomed stockpot or a heavy Dutch oven measuring at least six quarts. Crowding smaller vessels traps steam, causing the zucchini and tomatoes to turn mushy rather than developing concentrated savory flavors. Controlling moisture release prevents the common pitfall of adding water, which dilutes the olive oil and stews the ingredients instead of sauteing them. Raw onions demand careful chopping consistency; uniform half-inch dice ensures they render alongside denser root vegetables without burning. Leftovers maintain optimal texture when stored in an airtight glass container for up to three days in the refrigerator. Reheat portions gently on the stovetop over low heat rather than using a microwave, which rapidly degrades the cellular structure of the zucchini and eggplant.
