In an attempt to eat more vegetables, (getting ready for garden produce!) dinner this evening was inspired by this lovely cookbook.
While it could have been served with rice, quinoa or couscous, we ate it alone and filled ourselves up quite nicely.
I like most of my vegetables cooked but to still have a bit of crunch. That is how I cooked the peppers and zucchini here (they are also healthier this way!). You can cook them to your own taste.
1/2 cup vegetable broth
1 1/2 tablespoon balsamic vinegar
1 tablespoon dried or 1 teaspoon fresh thyme
1 red pepper sliced
1 medium zucchini halved, sliced into half moon slices 1/4 inch thick
1 onion halved and sliced
1 lb. cremini mushrooms halved or quartered, depending on size
2 garlic cloves, minced
In a small bowl, mix together broth, vinegar and thyme. Set aside
In a sauté pan, heat about a tablespoon of oil and add peppers. Cook until not quite your preferred state. (They will be cooked more later.)
Set peppers aside.
Add zucchini to pan with a small pinch of kosher salt and cook, adding more oil to pan if needed. Cook until not quite your preferred state. (They will be cooked more later.)
Remove zucchini from pan.
If needed, add more oil and then add onions and mushrooms with a small pinch of kosher salt to pan. Cook until just browned and starting to soften.
Add garlic and cook for about a minute more.
Add the peppers, zucchini and broth mixture.
Cook until liquid is just starting to thicken.