Mediterranean Vegetables in a Creamy White Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This versatile dish is elegant and tastes sophisticated. Of course you can vary the vegetables- this is just what I usually have on hand. I like lots of sauce with this dish, but if you prefer less, you could reduce the white wine and cream slightly. For a vegetarian version, simply use a vegetable stock cube instead of a chicken one. Ingredients:
2 tablespoons olive oil |
1 large green bell pepper, diced |
1 large red bell pepper, diced |
1 white onion, diced |
1 garlic clove, crushed |
1 zucchini, sliced |
6 mushrooms, quartered |
1/2 cup dry white wine |
1 chicken stock cube |
1/2 cup heavy cream |
Directions:
1. In a skillet over medium heat, warm up the olive oil.
2. Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
3. Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
4. Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
5. Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
6. Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
7. Serve over pasta, rice, baked potatoes, chicken or as a side dish.
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