Italian Vegetable Skillet with Roasted Garlic and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is something I made when I was hungry for garlic and vegetables and Italian, but wasn't really in the mood for pasta or meat. It makes a great side dish, but I just had it for a dinner, myself. My husband loved it too! Ingredients:
1 -2 teaspoon olive oil |
1 head garlic |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 yellow onion, diced |
5 small zucchini, cut into coins |
1 red bell pepper, cut in half lengthwise,then sliced |
8 ounces cremini mushrooms, quartered (may use button mushrooms) |
1/2 cup sun-dried tomato packed in oil (chopped and drained before measuring) |
1/2 cup pitted ripe black olives |
1 -2 teaspoon fresh oregano, minced |
1 -2 tablespoon fresh basil, minced |
1/2 teaspoon crushed red pepper flakes (optional) |
sea salt (to taste) |
fresh ground black pepper (to taste) |
1/4 cup grated romano cheese or 1/4 cup asiago cheese |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat oven to 325F.
2. Line a baking pan with aluminum foil.
3. Cut off top 1/4 to 1/3 of garlic head (exposing cloves) and drizzle with olive oil.
4. Place garlic on baking pan, cut surface down, and roast for 1- 1 1/4 hours or until cloves are softened; allow garlic to cool slightly.
5. Heat butter and 1 tbsp of olive oil in a large saute pan and squeeze out softened garlic cloves into pan (avoiding papery skins).
6. Mash a few of the cloves into the butter/oil, stirring, and add onions, cooking until onions are slightly softened.
7. Add zucchini, peppers and mushrooms to the pan and cook for 4 minutes.
8. Add sun-dried tomatoes, olives, minced herbs, and season to taste with salt and pepper (you may add some crushed red pepper now if you wish).
9. Continue to cook for 6-8 minutes or until vegetables are cooked the way you like them.
10. Before serving, sprinkle with romano or asiago cheese (you may use parmesan as well) and toasted pine nuts.
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