Italian Vegetable Skillet with Roasted Garlic and Pine Nuts

20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"This is something I made when I was hungry for garlic and vegetables and Italian, but wasn't really in the mood for pasta or meat. It makes a great side dish, but I just had it for a dinner, myself. My husband loved it too! Cooking time includes time to roast the garlic, but if you plan and make that ahead (you can freeze roasted garlic as well) you can cut a big chunk of that time off."

Original is 5 servings
  • FOR ROASTED GARLIC
  • FOR THE VEGETABLE SKILLET

Nutritional

  • Serving Size: 1 (347.2 g)
  • Calories 231.5
  • Total Fat - 9.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 5.5 mg
  • Sodium - 1909.7 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 8.3 g
  • Sugars - 9.6 g
  • Protein - 9.6 g
  • Calcium - 194.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 52.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 325F.

Step 2

Line a baking pan with aluminum foil.

Step 3

Cut off top 1/4 to 1/3 of garlic head (exposing cloves) and drizzle with olive oil.

Step 4

Place garlic on baking pan, cut surface down, and roast for 1- 1 1/4 hours or until cloves are softened; allow garlic to cool slightly.

Step 5

Heat butter and 1 tbsp of olive oil in a large saute pan and squeeze out softened garlic cloves into pan (avoiding papery skins).

Step 6

Mash a few of the cloves into the butter/oil, stirring, and add onions, cooking until onions are slightly softened.

Step 7

Add zucchini, peppers and mushrooms to the pan and cook for 4 minutes.

Step 8

Add sun-dried tomatoes, olives, minced herbs, and season to taste with salt and pepper (you may add some crushed red pepper now if you wish).

Step 9

Continue to cook for 6-8 minutes or until vegetables are cooked the way you like them.

Step 10

Before serving, sprinkle with romano or asiago cheese (you may use parmesan as well) and toasted pine nuts.

Tips


No special items needed.

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