I knew we are going to have barbecue this weekend. I will let you know how it all turned out afterwards. I also knew that I did not want any heavy garnish to go with the barbecue. Besides, we have already had a full load of macaroni, potatoes (fried ones, boiled ones…any kind), hence my strong desire for changes. And yes, after looking at those mind-blowing kitchen pictures yesterday, I honorably declared: “I want diversity!” It appears that those photos did their work, they did inspire me to get more colors into my life.
Plus, with all that meat lying on a plate, you would want something light as a garnish, no? Not one of us would fancy a phrase: “A moment on the lips, forever on the hips!” A balance is required in everything. And, the amazing thing is, if you don’t want to eat it with anything else, just enjoy it as it is! So, I wish to say “Gratitude” to those who came up with such a simple recipe – Braised Veggies. My own version of a French creation – Ratatouille! The thing is, you can just open your fridge and start visualizing how your garnish becomes a reality. It is really of no relevance what you throw in, virtually everything combines together when you talk about vegetables.
Here’s how its done: As I said before, I just went up to my fridge, looked closely and, oh Heavens, I found all the colors I needed. Those bright large peppers (red, yellow, green), onions, tomatoes, parsley, cabbage, garlic, carrots, squash, eggplants…and even broccoli – take pairs, this way you will certainly know you have enough for everyone in your dearest family! Well, maybe cut down a little on the eggplant (totally depends on its size)
I grabbed all, and began dicing, slicing and yes, frying. (Some of them, like eggplants and squash) *But remember that guys like squash and eggplant need to be added last, as they have a tendency to become soft real fast. So, you don’t even have to fry them for a long time. Everything I took, I sliced in large pieces, let the rainbow of colors show in full power! *Every time you put something in a saucepan, or if you want to go all fancy – a wok, remember to add gradually, letting each of the vegetables to take in the juice for several minutes and stir before you add another one. The order is this: Cabbage, onions, carrots, our favorites of all time – colorful large peppers, broccoli (I had frozen, so it needed more time to cook), tomatoes, and…after I waited for about half hour – 40 minutes with all that stirring and mixing, I finally added the eggplants (or an eggplant), and squashes. I took all the strength I got left and mixed those guys together!
Here’s a little secret, for I did not want it to become dry like when walking in a desert, I actually made a sauce for them.
Sauce: Sour cream (or flour in water), water, pressed garlic (about 5 large cloves or the way you like it) mixed together well. Pour the sauce into the pan, cover with a lid and wait for some magic to happen for about 5 minutes. Add parsley, salt and pepper, decorate!
The Lesson: Mood elevated, light food prepared (despite the sour cream, as I didn’t add a lot of it), diversity achieved!
Enjoy and be healthy!
Want even more diversity in your food: