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You know those broccoli stems that you always trim off and throw into the freezer bag for the next batch of soup ?
Well, here is a way to use them up, fresh from the garden.
Ingredients:
2 Tbsp olive oil
1 cup thinly sliced broccoli stalks (or celery)
1 cup chopped onion
16 cloves garlic, minced
4 cups sliced zucchini (3/8 inch thick)
3 tomatoes, cut into wedges
1 cup bell pepper strips, red, green and/or yellow
1 cup coarsely shredded carrots
1 cup tomato sauce or spaghetti sauce
1 tsp spicy mustard (with horseradish)
Procedure:
In a deep sided frying or saute pan, heat the oil and saute the broccoli stems, onion and garlic, until tender. Add
the remaining veggies and ingredients and cook, uncovered, for about 20 minutes, until doone. Stir occasionally.
Serving Size:
6 servings
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