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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I don't eat cilantro, but someone out there may find this recipe interesting. From, How Many Potatoes in a Pound? Ingredients:
1 10 to 12 oz. zucchini |
1 large bell pepper |
1 large white or red onion |
olive oil |
2 whole garlic cloves |
5 c water or chicken stock |
1 1/2 tbl. curry powder |
salt and pepper |
2 c chopped cilantro (tops only) |
3 tbl. chopped parsley |
1 or 2 limes, cut into wedges |
sour cream and chopped cilantro for garnish |
Directions:
1. Preheat oven to 500 degrees.
2. Cut zucchini, bell pepper and onion into 1-inch chunks and toss with olive oil. Add garlic cloves and toss again.
3. Place vegetables in shallow baking pan that has been coated with non-stick spray and roast about 25 minutes, stirring occasionally. When vegetables are cool enough to handle, chop lightly in a food processor.
4. In a large saucepan, bring chicken stock or water to a boil. Reduce heat and add roasted vegetables, curry powder, salt and pepper. Simmer for 10 minutes.
5. Add chopped cilantro and parsley. Simmer another 5 minutes.
6. Ladle into bowls. Serve with a wedge of lime and top with a dollop of sour cream and chopped cilantro.
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