Love Those Veggies
Christine Leber
ingredients
- 1 large onion
- 2 cloves garlic
- 1 head broccoli
- 1 medium zucchini
- 2 medium yellow squash
- 1/2 bell pepper, red, yellow, green or orange
- 8 oz mushrooms
- 1 Tbs. butter
- 1 tsp. red pepper
- 1 tsp. garlic powder
- 1 cup shredded Monterrey jack or mozzarella cheese, divided
- 1/2 lb raw spinach
- salt and pepper to taste
- cooked brown rice to serve
directions
- 1
Wash and prepare vegetables before starting to cook.
- 2
Peel onion, stem and seed bell pepper and cut both. Mince garlic. Chop broccoli into
- 3
small pieces. Trim and slice zucchini and yellow squash into quarter-inch rounds. Slice mushrooms thinly.
- 4
In a wok or large saut’e pan,melt butter over medium-high heat. Add onion, garlic, pepper and garlic powder and saute until fragrant. Be careful not to allow garlic to brown.
- 5
Add broccoli and bell pepper and stir-fry until broccoli just begins to soften. Add zucchini, yellow squash and mushrooms and stir-fry another couple of minutes.
- 6
Top with half of cheese. Add spinach into one layer,top with remaining cheese. Cover and cook until spinach wilts.
- 7
Serve over brown rice.
Source: Leah Lynch
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