I had a mish-mash of bits of vegetables left tonight so decided to do something with them all. I sliced them in what looked to be sizes that would cook in about the same amount of time and cooked them in a bit of butter and olive oil. When they were softened a bit, I added some chopped garlic, dried parsley, and seasoned salt. Delicious! Roughly, it was:
- 1 yellow zucchini, quartered lengthwise and sliced thinly
- 1 stalk celery, sliced
- 1 carrot, peeled, quarter lengthwise and sliced thinly
- 2 cloves garlic, chopped
- 1 Tbs butter
- 1 tsp olive oil
- 1/2 tsp (?) dried parsley
- 1/4 tsp (?) Lawry’s seasoned salt
I might add some other herbs the next time, maybe some thyme or oregano. And a diced tomato would have been great had it been summer. Barring that, perhaps a can of diced tomatoes.
Tomorrow I may throw the leftovers in the bit of beef broth from the rump roast tonight and make up a bit of beef veggie soup.
[…] Stir-fried vegetables […]