Friday, April 22, 2011


I need variety in my consumption of vegetables and sometimes I want to eat other vegetables than having a salad.  The following recipe is easy to make and the vegetables can vary depending on what you have in the fridge.  I centred the recipe around carrots and added vegetables that would compliment the carrots.

Vegetables cooking in the frying pan.

Leftover vegetables added to a container to be eaten the following day for lunch.

1 tbsp olive oil
1 clove of garlic, minced
2 large carrots, chopped or julienned
1 red pepper, chopped
1/2 cup of sliced mushrooms
handful of fresh spinach
salt and pepper to taste

In a non-stick frying pan, heat the olive oil on medium heat. Add the garlic and saute for 1 to 2 minutes.  Add all of the vegetables except for the spinach and saute on medium low heat until the vegetables are soft.  This should take about 5 minutes.  Add the spinach and continue cooking until the spinach wilts.  Add salt and pepper to taste.  Serves 2 to 3.  To add more flavour, you can add some seasoned rice vinegar or sweet chili sauce to the vegetables after you have placed it on your plate.  

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