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

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 100 G Jumbo Garlic 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• 200G All Things Butter Unsalted Butter
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 450G Pack'D Organic Broccoli Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Schwartz Italian Seasoning

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 white wine, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried parsley, and 1/2 teaspoon Italian seasoning 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.