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Braised Summer Vegetables with a Green Herb Sauce

http://www.eatingwell.com/recipes/braised_summer_vegetables.html

From EatingWell:  EatingWell Fast & Flavorful Meatless Meals (2011), July/August 2012

This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with a pestolike sauce made from garden-fresh herbs was inspired by a summer stroll through the farmers’ market. Feel free to mix up the produce based on what you have on hand, and make extra sauce since it freezes well and is perfect for tossing with pasta or swirling into soups. If they’re available, try adding fresh fava or other shell beans to bump up the protein in this quintessentially summery dish.

6 servings, 2 cups vegetables each | Active Time: 55 minutes | Total Time: 1 1/2 hours

Ingredients

Vegetable Braise

Green Herb Sauce

Preparation

  1. To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over medium-low heat until fragrant, about 1 minute. Stir in onions, garlic, thyme and sage; cover and cook, without stirring, 3 minutes. Layer carrots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.
  2. To prepare green herb sauce: Puree basil, parsley, marjoram, garlic and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.
  3. Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce.

Nutrition

Per serving : 250 Calories; 13 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 6 g Protein; 7 g Fiber; 352 mg Sodium; 1147 mg Potassium

2 Carbohydrate Serving

Exchanges: 4 vegetable, 2 1/2 fat

Tips & Notes