MINIATURE VEGETABLES WITH LIME AND BASIL
16 miniature zucchini, 2 to 3 inches long
16 miniature carrot, 2 to 3 inches long with 1 inch of green tops
1/4 cup clarified butter
1 tablespoon olive oil
1 tablespoon walnut oil
16 cherry tomatoes
1/4 cup fresh lime juice
1 cup fresh basil leaves, coarsely chopped
Salt and freshly ground pepper
1/2 freshly grated Parmesan cheese
Steam the zucchini and carrots until crisp tender, 5 to 7 minutes. Arrange on a heated serving platter and cover loosely with foil to keep warm.
In a large nonreactive skillet, combine the butter, olive oil and walnut oil over moderately high heat. Add the tomatoes and saute, shaking the pan, until slightly softened, about 2 minutes. With a slotted spoon, transfer the tomatoes to the platter.
Reduce the heat to moderately low. Add the lime juice and basil and cook, stirring, for 1 minutes. Season with salt and pepper to taste.
To serve, pour the sauce over the vegetables and sprinkle the Parmesan cheese on top.
Makes 6 to 8 servings
From: SueA, CA
Source: The Best of Food And Wine: Vegetables, Salads and Grains
16 miniature zucchini, 2 to 3 inches long
16 miniature carrot, 2 to 3 inches long with 1 inch of green tops
1/4 cup clarified butter
1 tablespoon olive oil
1 tablespoon walnut oil
16 cherry tomatoes
1/4 cup fresh lime juice
1 cup fresh basil leaves, coarsely chopped
Salt and freshly ground pepper
1/2 freshly grated Parmesan cheese
Steam the zucchini and carrots until crisp tender, 5 to 7 minutes. Arrange on a heated serving platter and cover loosely with foil to keep warm.
In a large nonreactive skillet, combine the butter, olive oil and walnut oil over moderately high heat. Add the tomatoes and saute, shaking the pan, until slightly softened, about 2 minutes. With a slotted spoon, transfer the tomatoes to the platter.
Reduce the heat to moderately low. Add the lime juice and basil and cook, stirring, for 1 minutes. Season with salt and pepper to taste.
To serve, pour the sauce over the vegetables and sprinkle the Parmesan cheese on top.
Makes 6 to 8 servings
From: SueA, CA
Source: The Best of Food And Wine: Vegetables, Salads and Grains
MsgID: 3154750
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-01 thru 07-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-01 thru 07-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (61)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Confetti Vegetables
- Zucchini Fritters
- Gandules con Coco (Green Pigeon Peas with Coconut Cream)
- Stir Fried Mixed Vegetables for William
- Great Grated Zucchini (baked with sour cream and Parmesan cheese)
- Curried Creamed Corn (with onion, garlic and jalapeno)
- Turnip, Potato, Parsnip, and Apple Casserole
- Italian-Style Broiled Tomatoes
- Grilled Baby Bok Choy with Fresh Ginger Soy Sauce
- Brown-Sugar Braised Red Cabbage with Pears
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute