Kosher Italian Vegetable Medley Recipe

About this recipe

A hearty and flavorful Italian-inspired vegetable dish, perfect for a satisfying kosher dinner. This medley of fresh vegetables is cooked in a rich tomato sauce and can be enjoyed over pasta or with crusty bread.

Ingredients

• 500 g Planet Organic Courgettes 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 1kg 1kg Green Pepper
• 330G Wood Oven Roasted Red Pepper Strips, 330G
• 1.5 kg Green Fine Beans 1X1.5Kg
• 400G Petti 100% Italian Chopped Tomatoes
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Tata Salt

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 sliced zucchinis, 2 diced onions, and 250 g of sliced mushrooms. Cook until the vegetables are browned and tender, about 8-10 minutes. Season with salt and black pepper to taste, then transfer to a dish and set aside.
2. 2. In the same skillet, add 2 more tablespoons of olive oil if needed. Add 3 diced green peppers and 2 diced red peppers. Cook until softened, about 5-7 minutes.
3. 3. Meanwhile, pour 400 g of crushed tomatoes into a medium saucepan and bring to a gentle boil over medium heat. Add 200 g of trimmed fresh green beans and cook until they are tender but still slightly crisp, about 5-7 minutes. Season with salt, black pepper, and a pinch of red chili flakes for a slight kick.
4. 4. Once the green beans are cooked, combine the sautéed zucchini, onions, mushrooms, and peppers with the tomato and green bean mixture in the saucepan. Stir well to combine and bring the mixture to a gentle boil.
5. 5. Remove the saucepan from heat and let the vegetable medley rest for 5 minutes to allow the flavors to meld together.
6. 6. Serve the vegetable medley over cooked pasta or alongside crusty bread for a complete and satisfying meal.