Mixed Vegetables
The key to this simple vegetarian recipe is to choose a rainbow of different vegetables and let their flavors stand on their own. Serve it hot as a side dish or cold as a salad.
Prep time: 15 min; Total time: 20 min
Ingredients
- 1 tbsp. organic canola oil
- 1 onion, chopped
- 1 can of kidney beans, drained
- 1 red bell pepper, chopped
- A few ribs of celery, chopped
- A few carrots, peeled and sliced (optional)
- 1/2 c. corn (optional)
- Salt, to taste.
Saute the onion and oil together at a medium high heat. Add other vegetables as you finish chopping them. Once all veggies are cooked through, remove from the heat. Add salt to taste. You will have a delicious, rainbow-colored dish!
Tips
Cut all of the vegetables into pieces of the same size - about the size of the
kidney beans. Get the vegetables that take the longest to cook cut up first (first onions, then
carrots) and start cooking them immediately. That way they can cook while you finish the rest of
your cutting.
Use different types of beans instead of kidney beans - try black beans, lima beans, pinto beans, or chickpeas.
Use whatever vegetables you have in the house. This is a great way to get rid of leftovers.
Use different sauces or herbs to change the flavor of this dish. For herbs, try thyme or herbs de provence; for sauces, try teriyaki sauce.
Serve this dish with wild rice.
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