Warm Vegetable Medley
After encountering some health issues, I decided to change my diet a little and lay off the bread and dairy and start eating more vegetables. I decided to start a relatively large outdoor vegetable growing project at home. After having great success with it, I always made sure to eat the as many of the vegetables as I could. So it ended up being a great way to help get the vegetables in my body that I so desperately needed. Although I still eat my occasional slice of bread or a bowl of ice cream, for the most part, I do not miss the way bread and dairy makes me feel.
I created this vegetable medley, after visiting a Mediterranean restaurant in Mouth Pleasant one day and I ordered a Quinoa Bowl and absolutely loved the vegetable mix that was served with the dish. So the very next day, I recreated the dish my way and it was one of my favorites yet. I will share the completed recipe for the entire dish soon but for now, check out how to put together this great medley of vegetables.
Zucchini, quartered, sliced 1 large
Red Onion, chopped 1/4 cup
Red or Yellow Pepper, chopped 1 each
Cucumber, quartered, sliced 1 large
Tomato, sliced, chopped 1 medium
Baby Arugula 1 cup (optional)
Avocado Oil 2 tablespoon
Kosher Salt ½ teaspoon
Black Pepper ¼ teaspoon
Variations: Add feta cheese crumbles, add fresh chopped basil, add chopped hot peppers (cook with other vegetables )
Lets Get Cooking:
Prepare the Mustard Vinaigrette and set aside.
Prepare the vegetables, keeping the zucchini, red onion and pepper in a separate bowl.
In a large non stick skillet pan, heat the avocado oil over a medium high heat. Once the oil is hot, add the zucchini, red onions and pepper with the salt and pepper. Stirring occasionally, cooking the vegetables until they soften slightly and start to brown. Remove from heat and add back into the bowl. Then add the cucumber, tomato and arugula and give it a good stir.
Add 4 tablespoons of the Mustard Vinaigrette to the mixed vegetabels and stir. Use your best discretion when adding the dressing. I do not enjoy too much dressing, I like to just coat the veggies just for the taste. Taste and sprinkle a little more salt and pepper over top if desired.
This is a very quick and easy vinaigrette recipe that is pretty healthy as well. If you are looking for a simple dressing that has great flavor but is not overpowering, this is your dressing. I use this Vinaigrette in various dishes. It is also featured in my cookbook, Making It Delicious.
Dijon mustard 2 tablespoons
White vinegar 1/4 cup
Black pepper to taste
Dry dill 1/8–1/4 teaspoon
Kosher salt 1/4 teaspoon
Dry oregano 1/4 teaspoon
Sugar 1/2 teaspoon
Juice of lemon 1/2 of lemon
Olive oil 1/2 cup
Lets Get Cooking:
In a small mixing bowl, combine all the ingredients except the olive oil and whisk together. Once the ingredients are combined well, slowly drizzle in the olive oil while whisking vigorously to emulsify. Set aside until needed or store in an airtight container for up to 3 days.
For a printable or PDF version of this recipe, click below..
Greg Rowles and I, mixing it up on WFXB Fox TV's Carolina AM ... Check it out!
If you enjoyed this medley of flavors, check out my recipe for Greek Chicken Tacos. I am certain that the combination of flavors will have your taste buds spinning.
Check out my restaurant's website, Johnny D's, for a closer look on what I do every day when I am not cooking at home.