Italian Vegetable Sauté

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Italian Vegetable Sauté

This is by far my husband’s favorite way to eat veggies. The key is the tomato paste, white wine and vegetable broth. You can use whatever fresh vegetables that are available to you…I’ve made it with just about every kind of veggie and it always comes out tasty!

1 cup sliced mushrooms

1 cup chopped red onion

1 cup chopped yellow onion

1 small green pepper, diced

1 small red pepper, diced

1 small head cauliflower, chopped

3 large carrots, peeled & sliced

1 large zucchini, sliced

extra virgin olive oil

salt & fresh ground pepper

1 teaspoon McCormick Garden Vegetable seasoning

8 oz tomato paste with Italian herbs

1/2 cup white wine

1/2 cup vegetable broth

Heat a large deep skillet on medium-high heat. Add all the vegetables and a drizzle or two of olive oil; stir. Cook ~ 20 minutes until tender crisp. Add tomato paste, white wine & vegetable broth. Place a lid on the skillet; reduce heat to low and simmer another 5 minutes or so until veggies are tender. Makes 4-6 servings.

Posted by: Virginia Butterfield <[e-mail]>