Mediterranean Veggie Saute France Food

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

MEDITERRANEAN VEGGIE SAUTE (FRANCE)

Steps:

• In a large skillet, heat oil then add onion, garlic, red pepper, peas & zucchini, cooking & stirring frequently over low heat until veggies start to have a golden color, about 5 minutes.
• Add wine & continue cooking over low heat until wine has evaporated, about 5 minutes.
• Add cream, salt & pepper & stir for 1 minute more.

MARVELOUS MEDITERRANEAN VEGETABLES

Steps:

• In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.

SOUPE A LA TOMATE (FRANCE)

Steps:

• In a large sauce pan, melt butter & add onion.
• Add tomatoes & stir for 30 seconds, then add flour & stir another 1/2 minute. Add water slowly while continuing to stir.
• Add salt, pepper, basil, thyme & brown sugar, then reduce heat & simmer about 50 minutes, stirring often.
• Let tomato mixture cool slightly, then pour it into a blender & liquify for just a few seconds before serving.

HALINA'S ESCARGOT (FRANCE)

Steps:

• Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
• Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
• Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

CHOCOLATE STRAWBERRY TURNOVER (FRANCE)

Steps:

• Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.
• Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
• In a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.
• Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted. Stir in zest & set aside.
• Divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.
• Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
• With a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.
• Place baking sheet on the center rack & bake until golden brown, about 10 minutes.
• Serve turnovers warm.

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.