Vegetable Jumble is a mixture of all the best and most popular vegetables.
- 1 head broccoli small head, cut into florets
- 1 head cauliflower small head, cut into florets
- 2 carrots sliced thinly
- 1 red bell pepper julienned
- 1 onion small white, diced
- 8 ounces mushrooms button mushrooms
- 2 tablespoons extra virgin olive 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 or rigid sided containers. Put in the refrigerator about 8 hours before serving. Heat in a large saucepan, quickly, as to not overcook. Serve and enjoy.
Serving: 1cup | Calories: 130kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Sodium: 273mg | Potassium: 860mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4650IU | Vitamin C: 165.2mg | Calcium: 80mg | Iron: 1.5mg