There's a chill in the air so my thoughts have strayed to warm and spicy. I decided to blend a number of vegetables in the refrigerator for the evening meal. I began with red onion and fresh ginger and chopped them fine and sauteed them in some butter. Next I added celery and then red peppers chopped medium adding them to the pan. Last I added chopped zucchini and one can of diced tomatoes. Over the top I sprinkled salt and pepper, oregano, rosemary, bay leaves, coriander and lastly dried ground chipotle pepper. Stir well and cook the mixture over medium heat till it starts to boil, cover and let simmer, stirring occasionally, till the vegetables are soft and the spices have melded. Spicy Stove Top Vegetables will warm your innards on a cool Autumn evening. Thanks for reading and for all your comments.
I make something like that every so often and add a couple of italian sausage and serve over rice.
ReplyDeleteYum! It's chilly here in Virginia. But the leaves are falling more in green clumps.
ReplyDeleteSounds great, but I agree with Michele...I would add some Italian sausage.
ReplyDeleteA frequent dish on our table. Italian sausage on the side for my brother-in-law who thinks a man cannot live without meat at every meal. My sister tells him he better get some meat together for himself.
ReplyDeleteYum. And a variation (known as vegie mess) is served here too. Without sausage (for me anyway).
ReplyDeleteI love your recipe! The photo looks great.
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