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  • Italian Inspired Mixed Veggies

    Italian Inspired Mixed Veggies

    Serves 10 – 12

    What You’ll Need:

    A Large Pan with a Cover
    Measuring Cups & Spoons
    A Sharp Kitchen Knife
    A Whisk



    1/4 Cup Lemon Olive Oil
    1 Medium Onion, Roughly Chopped
    3 Medium Carrots, Sliced
    12 Ounces Frozen Artichoke Hearts
    1 Medium Eggplant, Cut into Chunks
    2 Large Zucchini, Cut into Chunks
    1 Yellow Pepper, Sliced
    1 Red Pepper, Sliced
    1 Tbsp Garlic, Minced
    1/2 Tsp Dried Rubbed Sage
    1 Tsp Dried Oregano
    1 Tsp Dried Basil
    1 Tsp Sea Salt
    Fresh Ground Pepper or a Pinch or two of Red Pepper Flakes
    1/2 Cup Lemon Juice
    3/4 Cup White Wine
    2 Tsp Arrowroot Powder


    How To Put It Together:

    1. In a small bowl, whisk together the dried rubbed sage, dried oregano and dried basil; set the bowl aside for now.

    3. In a measuring cup, whisk together the white wine, lemon juice and arrowroot powder; set it aside for now.

    5. Preheat a large pan over medium-high heat. To the pan, add the Lemon Fuse Olive Oil and swirl it around the pan. Add the onion and carrots to the pan; sauté until barely opaque. Add the frozen artichoke hearts, stir to combine and cook for a couple of minutes. Next, add the eggplant and sauté for a minute, then the zucchini. Finally stir in the sliced red and yellow peppers. Stir in the dried herb mixture. Add the wine/lemon juice blend; stir and cover the pot for a couple of minutes then give it one more stir.

    7. Serve and enjoy!


    Ninas Tasty Tips:

    Mix left over veggies into beaten eggs and bake foe a wonderful breakfast or lunch frittata.

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