August 4, 2012 / Food Follower

Vegetable Medley

A few days ago, I ate too much food during the day (is that a surprise?), so all I ate for dinner were vegetables. I rummaged through my fridge and took out most of the vegetables I found: carrots, zucchini, broccoli, brussels sprouts, shallots, corn, and garlic.

What I love about this recipe is how easy it can be altered- there is really no right way. So many vegetables would be tasty in this!

What You’ll Need

2 carrots, peeled and chopped

1 zucchini peeled and chopped

the florets from 1 broccoli

1 handful of brussels sprouts cut into quarters

1 corn on the cob

2 shallots sliced finely

1 clove of garlic chopped finely

1/4 lime

2-3 tbsp olive oil

salt and pepper

Directions
1) Put corn and broccoli florets in a large pot of boiling water and cook for 2 minutes.
2) Once done, take corn and broccoli out of water. Let the corn cool or run under cold water. Then take corn off the cob. Set corn and broccoli aside.
3) Meanwhile, throw garlic into a pan under medium low heat with olive oil. Cook garlic for 1 minute. Add the shallots and cook for another minute.
4) Add carrots, zucchini, and brussels sprouts and cook for 5-6 minutes.
5) Stir in corn and broccoli and cook for another 2 minutes.
6) Squeeze lime over vegetables and add salt and pepper.

Enjoy!