Vegetable Medley Recipe
Ingredients
| Corn oil | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| 2 medium leeks, whites and 1 inch of greens, cut into 1/2-inch rounds | ||
| 4 medium carrots, peeled and cut into rounds | ||
| 6 small red new potatoes, scrubbed and cut in half | ||
| 4 cups chicken or vegetable broth, canned or homemade | ||
| 4 small zucchini, cut into 1-inch rounds | ||
| 3 small summer squash, cut into 1-inch rounds | ||
| Green beans | 3/4 pound | |
| 8 plum tomatoes, peeled and quartered | ||
| 1/2 cup coarsely chopped fresh parsley | ||
| 6 fresh basil leaves, coarsely chopped | ||
| Tarragon leaves | 2 Tablespoon, minced | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Heat oil in stockpot over medium heat.
Add garlic and leeks.
Cook, stirring constantly, 2 to 3 minutes until just wilted.
Add carrots and potatoes; gradually pour chicken broth over vegetables.
Cover and cook 10 to 12 minutes.
Add zucchini, summer squash, and green beans; cook, covered, 10 minutes.
Add tomatoes, parsley, basil, tarragon, salt, and pepper, stirring gently to blend.
Cover and cook 5 minutes more.
Serve hot or at room temperature.
Add garlic and leeks.
Cook, stirring constantly, 2 to 3 minutes until just wilted.
Add carrots and potatoes; gradually pour chicken broth over vegetables.
Cover and cook 10 to 12 minutes.
Add zucchini, summer squash, and green beans; cook, covered, 10 minutes.
Add tomatoes, parsley, basil, tarragon, salt, and pepper, stirring gently to blend.
Cover and cook 5 minutes more.
Serve hot or at room temperature.
Chef
