Italian Buffet Vegetables Recipe
Italian Buffet Vegetables serves great as a starter to your course. Seasonal, nourishing, simple and easy to make, this Italian Buffet Vegetables constitutes a nutritious family meal. It is great for company. My family loves it. So will yours!
Ingredients
| 4 medium-sized fennel bulbs (about 2 pounds) or 2 small bunches celery | ||
| Water | 1/2 Cup (16 tbs) (Salad oil) | |
| 1 chicken-flavor bouillon cube or envelope | ||
| Salt | To Taste (Salad oil) | |
| 1 medium-sized eggplant | ||
| 3 large red or green peppers, cut into 1/2 inch-wide strips | ||
| 2 medium-sized onions, thinly sliced | ||
| Garlic | 1 Clove (5gm), minced (Salad oil) | |
| Sugar | ||
| 3 medium-sized zucchini, cut into 1/2 inch thick slices | ||
| Parsley | 1 Tablespoon, minced (Salad oil) | |
| 1 pound medium-sized mushrooms | ||
| Cider vinegar | 3 Tablespoon (Salad oil) | |
| Pepper | 1/4 Teaspoon (Salad oil) | |
| Marjoram leaves | 1/4 Teaspoon (Salad oil) | |
Directions
1. Cut off root end and tough stalks from each fennel bulb. Cut each bulb lengthwise in half, then into 1/2 inch-wide sticks. Rinse fennel with running cold water; drain. Or if using celery, cut into 3" by 1/2 sticks.
2. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook fennel until lightly browned, stirring occasionally. Stir in water, bouillon, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally, until fennel is tender. Remove saucepan from heat.
3. Meanwhile, cut eggplant lengthwise in half, then cut each half into 1-inch-wide sticks. In 12-inch skillet over medium-high heat, in 1/3 cup hot salad oil, cook eggplant, peppers, onions, garlic, 1 1/4 teaspoons salt, and 1/2 tea spoon sugar until vegetables are tender, stirring frequently. Remove vegetable mixture to medium-sized bowl.
4. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook zucchini and 1/4 teaspoon salt until tender-crisp, stirring frequently. Remove zucchini to another medium-sized bowl; sprinkle with parsley.
5. In same skillet over medium heat, heat mushrooms, vinegar, pepper, marjoram, 3 tablespoons salad oil, 1 teaspoon salt, and 1/2 teaspoon sugar to boiling. Reduce heat to low; cover; simmer 5 minutes, stirring often, until mushrooms are tender. Remove from heat.
6. Onto large platter, spoon fennel mixture, pepper mixture, zucchini, and mushrooms with their liquid, arranging vegetables in separate piles. Serve vegetables warm. Or cover platter and refrigerate to serve cold later.
2. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook fennel until lightly browned, stirring occasionally. Stir in water, bouillon, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally, until fennel is tender. Remove saucepan from heat.
3. Meanwhile, cut eggplant lengthwise in half, then cut each half into 1-inch-wide sticks. In 12-inch skillet over medium-high heat, in 1/3 cup hot salad oil, cook eggplant, peppers, onions, garlic, 1 1/4 teaspoons salt, and 1/2 tea spoon sugar until vegetables are tender, stirring frequently. Remove vegetable mixture to medium-sized bowl.
4. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook zucchini and 1/4 teaspoon salt until tender-crisp, stirring frequently. Remove zucchini to another medium-sized bowl; sprinkle with parsley.
5. In same skillet over medium heat, heat mushrooms, vinegar, pepper, marjoram, 3 tablespoons salad oil, 1 teaspoon salt, and 1/2 teaspoon sugar to boiling. Reduce heat to low; cover; simmer 5 minutes, stirring often, until mushrooms are tender. Remove from heat.
6. Onto large platter, spoon fennel mixture, pepper mixture, zucchini, and mushrooms with their liquid, arranging vegetables in separate piles. Serve vegetables warm. Or cover platter and refrigerate to serve cold later.
Chef
