Vegetarian Garden Skillet Recipe

About this recipe

A wholesome and flavorful vegetarian dinner featuring tender cauliflower, zucchini, and green peppers, topped with melted parmesan cheese and fresh tomatoes. Perfect for a quick and satisfying meal.

Ingredients

• 500 G Jack'S Cauliflower Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 200G All Things Butter Unsalted Butter
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 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 Garlic Powder 480g
• - Schwartz Oregano
• - Nearly Naked Veg Basil 100g

Instructions

1. 1. Bring a pot of lightly salted water to a boil. Add 1 medium cauliflower (cut into florets) and cook until tender, about 8 to 10 minutes. Drain and set aside.
2. 2. In a large skillet, melt 1/3 cup butter over medium heat. Add 2 cups sliced zucchini, 1 1/2 cups diced green pepper, and 1 tablespoon finely chopped onion.
3. 3. Season the vegetables with 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1 teaspoon oregano, and 1 teaspoon sweet basil. Cook, stirring occasionally, until the green peppers are translucent and the zucchini is crisp-tender, about 5 to 7 minutes.
4. 4. Add the cooked cauliflower to the skillet and toss gently to combine. Cook uncovered over medium heat, stirring occasionally, for 3 to 5 minutes.
5. 5. Stir in 2 diced tomatoes and 2 tablespoons grated parmesan cheese. Remove from heat and toss until the cheese is melted and the ingredients are well combined.
6. 6. Serve hot as a hearty vegetarian dinner option.