Wednesday, July 9, 2008

Maxim's Veggie Surprise

I used to live with this guy named Maxim and this is one of the things he could whip up in 30 minutes flat. We (the house) would see him chopping a bunch of vegetables, throw it into a pan, watch it wilt, throw a can of spaghetti sauce in, wait for it to heat through, and voila! Veggie surprise.
There's no set of things that has to go into this chunky concoction. I'm just listing down the veggies I prefer, but if you don't like them, you don't have to include them.
You can eat it with rice or over pasta. My sister likes to stuff it inbetween two slices of bread with havarti or muenster cheese and eat it like a sandwich. Conceivably, you could also use it in pizza but I've never tried.

You should really try it! It's healthy, fast, and flavorful.

ingrediants
a jar of spaghetti sauce (26 oz?)
a bunch of spinach
garlic
olive oil
mushrooms
eggplant
bell pepper
zuchinni

directions
1. Mince garlic, cut and core the bell pepper (I like reds) into quarters, and chop everything else into bite size pieces.
2. Brush the bell pepper, sprinkle with salt, and pepper and pop into the oven at 425 for 15-20 minutes or until blackened.
3. While pepper is cooking, saute the garlic with a few tablespoons of oil. When cooked, throw in the mushrooms, sprinkle with salt and let them go for a few minutes over medium. Then add all the veggies except the bell pepper (which is still cooking). Wait a few minutes until the spinach starts to wilt, then open the jar of tomato sauce and dump it in. While it's heating through, remove the bell pepper from the oven, de-skin, cut into bite size pieces and add to sauce.
4. Enjoy!

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