Venecian Veggie Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil 1 large shallot, sliced 1 clove garlic, minced 8 ounces mushrooms, sliced 1 bunch asparagus (1 pound), sliced into 3-inch pieces 1 (8-ounce) package frozen artichoke hearts, thawed 1/2 pint teardrop tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Tarragon Vinaigrette: 6 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
For the Vegetable Saute:
Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.
Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus
and artichokes and cook until the asparagus is tender, about 5 more minutes.
Turn off the heat and add the tomatoes, salt and pepper and reserve.
For the Tarragon Vinaigrette:
Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELLEBELLE104.
Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.
Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus
and artichokes and cook until the asparagus is tender, about 5 more minutes.
Turn off the heat and add the tomatoes, salt and pepper and reserve.
For the Tarragon Vinaigrette:
Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELLEBELLE104.
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 19.3 g
- Cholesterol: 0.0 mg
- Sodium: 414.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.9 g
- Protein: 4.1 g
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