For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Wednesday, May 12, 2010

Quick Vegetable Saute

2 tablespoons olive oil
1/2 tablespoon butter
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
3 medium carrots, julienned
1 red onion, julienned
1 large zucchini, julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring, until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.
Good side dish or serve over buttered pasta with sliced grilled chicken/shrimp/fish

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