Easy // 25 mins // 3 quarts

This robust vegetable dish is truly a meal in itself.  If y’all are doing a vegetarian day each week, like Meatless Monday, or packing a dish for a veggie potluck, this one sings with flavor.  It’s quick,  easy to prepare, and very versatile.

Deep covered skillet or large covered pot

Harvest Ingredients
2 red peppers
1 head of broccoli
1 pound green beans
1-2 red onions

Other Ingredients
3-5 cloves of garlic
3 Tablespoons EVOO
1/2 teaspoon black pepper
1/2 cup sweet marsala or brewed herbal tea or broth
1 can (or 2 cups) cooked favorite beans-Optional
25 oz. jar favorite Italian red or marinara sauce
1 Tablespoon Italian herbs
salt & pepper to taste
Favorite grated cheeses

Step 1 Prep out the vegetables into bite sized pieces.  I like to slice the onions from top to bottom into 4 pieces then slice across from top to bottom as shown in the photo.  Small details make for tasty textures.  Cut this way, the onions are a similar size to the other vegetables and don’t get lost in the sauce.  Peel and cut up the broccoli stems.  Their crunch is delish.  Broccoli skins and onion peels can be made into quick broth


Step 2  Heat the oil, garlic and black pepper over medium-high heat for 5 mins until the garlic begins to color, then add the onions and marsala (or herbal tea or broth).  Raise the heat to high and simmer off the wine, about 5 mins more.  This gives the onion mix a rich depth of flavor. 

Step 3 Add in the Italian herbs, stir, then add the beans, Italian red or marinara sauce. Rinse out the jar with about ½ cup water, add that too, then top with the veggies.  Bring to a boil and cook until veggies are tender to your family's liking, from 10 to 20 mins.  Add more salt and pepper to taste.  I used small white beans, cooked in veggie scrap broth with bay leaves.  They are a staple in my freezer. 

Chef's Note This dish is wonderful as a hearty veggie main dish or side.  You can enjoy it with favorite proteins from the BBQ, a roasted chicken, or add in sausage when you add the beans and red sauce.  I garnished mine with finely grated Asiago and basil blossoms.  Let’s see your versions. Post pics on Hungry Harvest Social Media :)