Vegetable Jumble is is mixture of all the best and most popular vegetables. What makes it stand out are the spices that are added. If I didn’t think of a vegetable that you would like to include – please do so. All the vegetables are pre-prepared and cooked al dente before they are melded together in a skillet along with the spices. This is a great side dish that is both fresh and tasty.
1 small head of broccoli, cut into florets
1 small cauliflower head, cut into florets
2 carrots, sliced thinly
1 red bell pepper, julienned
1 small onion, diced
1 box button mushrooms (about 8 to 10 oz.)
2 Tablespoons oil
1/4 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
Steam the carrots and cauliflower for 10 minutes.
Leave in the steamer and add the broccoli on top and steam 5 to 10 more minutes.
Poke all the vegetables and make sure they can be easily pierced with a fork.
Do not overcook. Al dente is best.
Heat 2 Tablespoons of oil in a skillet.
Add the onion and red bell pepper and saute for 10 minutes.
Add the mushrooms to the skillet and cook 10 more minutes.
Add all of the spices.
Stir and heat through for about 3 minutes.
Add the cauliflower mixture and heat through.
Package in zip lock bags ot rigid sided containers. Please follow any of the directions defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Put in the refrigerator about 8 hours before serving. Heat in a large saucepan, quickly, as to not overcook. Serve and enjoy.