Wednesday, March 21, 2012


I like having a salad each night as part of the supper meal.  But one does need variety and there are days when I create a non salad vegetable dish.  What I like about a vegetable saute is that you can use a variety of vegetables based on what you have in the fridge and the amounts of each vegetable added to the pan doesn't have to be exact.   Sometimes I add grated parmesan cheese to the individual servings when ready to serve.  You can serve this saute by itself or with rice, couscous or quinoa.

Onion, red pepper, garlic, celery and no salt seasoning.

Chopped tomatoes and chopped spinach added to the pan.

1 tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped 
1 garlic clove, minced
1 red or yellow pepper, chopped
1 or 2 medium tomatoes, chopped
handful of spinach
no salt seasoning to taste


On medium stove top heat, heat the olive oil and add the chopped onion, celery, garlic, and pepper,  Saute for 5 minutes and lower the heat to medium low.  Add the tomatoes, no salt seasoning and spinach to the pan and cook for 5 minutes.  Serves 2 to 3.  

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