Monday, February 07, 2011
ImpressiveVegetables, On a Budget
Red bell peppers were on sale, so I stocked-up. With carrots, generous amounts of parsley, preserved lemon peel, and cooked, frozen peas you have an impressive looking assortment that won't bust the budget. Two tablespoons of olive oil-at the most. Add some dried thyme, salt and pepper and cook it quickly over high heat starting with the carrots, then the peppers, and leaving the parsley and cooked peas to be tossed in at the last.
I served this as a side-dish, but you could easily toss it with pasta, or serve it over rice. Leftovers would work pretty well in eggs. You get the idea.