Friday, October 16, 2009

Vegetarian Hash

Skillet dishes are a good way to use up some vegetables that you have. They're easy and flexible-- as long as you know which vegetables take longer to cook. I used onion instead of shallots, replaced the red bell peppers with  more green, and used my white potatoes and just cut them a little smaller. Vegetable goodness.

Vegetarian Hash

3/4 lb new potatoes, unpeeled
1 small acorn squash, peeled and cut into 1/4 inch pieces
1 tsp fresh rosemary, chopped, divided
olive oil cooking  spray
4 tsp olive oil
2 shallots, minced
2 cups broccoli, shredded
1/3 cup each or red and green bell pepper
2 tsp fresh lemon juice

Preheat oven to 425 degrees. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tsp oil. Place on baking sheet misted with cooking spray. Bake for 25 minutes until tender, toss every 10 minutes.

Heat remaining 2 tsp oil in large nonstick skillet over medium-high heat. Saute' shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp pepper and heat through.

No comments:

Post a Comment