Vegetarian Broccoli And Zucchini Medley Recipe

About this recipe

A delightful vegetarian dinner featuring a medley of broccoli, zucchini, and mushrooms in a savory herb and white wine sauce, topped with parmesan cheese.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 5Ltr Vittorio Pomace Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• 1 pc (50 g) On1Y Pepper Grinder
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 100 g Broccoli Florets
• 250 g Zucchini Yellow
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Old Hill Parmesan Cheese
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Combine 1 diced onion, 2 cups sliced mushrooms, 1 minced clove of garlic, 1/4 cup olive oil, and 3 tablespoons butter in a 4-quart casserole dish.
2. 2. Cover the casserole tightly with microwave-safe plastic wrap, leaving a small vent for steam. Microwave on high for 7 minutes, stirring once halfway through.
3. 3. Remove the casserole from the microwave and stir in 1/2 cup vegetable stock, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano, and 1/2 teaspoon dried oregano until well combined.
4. 4. Add 4 cups broccoli flowerets, 1/2 pound sliced zucchini, and 2 diced tomatoes to the casserole. Stir to coat the vegetables evenly with the sauce.
5. 5. Cover the casserole again and microwave on high for an additional 10 minutes, or until the vegetables are tender. Stir once halfway through cooking.
6. 6. Remove the casserole from the microwave, sprinkle 1 cup grated parmesan cheese over the top, and let it sit for 2 minutes to allow the cheese to melt. Serve warm.