Tuesday, August 19, 2014

Vegetable Medley

Yum... vegetables.  I've been keeping a food diary of different triggers that cause me to have the "glutened" feeling, and I've found vegetables to keep me full, satisfied, and feeling totally gluten-free.

Making the medley is pretty simple.  I've made it a few different ways these past couple weeks - and the best part is that you can make it and save it for later or to feed a large hungry family.  The recipe below will feed 2+ but you can add more to save/freeze/feed your little ones.  The best kind of cooking is when you just "eyeball it".

What to gather:
  • 1 Medium Yellow Onion
  • 2-3 handfulls of Cherry Tomatoes
  • 3-4 Small Red Potatoes
  • 1/4 head of Cabbage
  • 1 Medium Zucchini 
  • Any additional vegetables you'd like to add!
  • 2 TBSP Minced Garlic
  • 2-3 TBSP Extra Virgin Olive Oil
  • 2 TBSP Parsley
  • Salt and Pepper to taste
What to do:
  • Cut up all of your vegetables and start cooking all ingredients but the cabbage just before medium heat and cover.  
  • Cook the potatoes until they are just before tender and add your cabbage.  Cover until cabbage is no longer hard (5-10 mins).
  • Enjoy! :)

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