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Mixed Vegetables

Tuttoinsieme

Mary Ann Esposito

SERVES 8

I love the name tuttoinsieme, (everything together), given to this quick mixed vegetable dish that goes well with any meat, fish, fowl, or game course.

INGREDIENTS

2 large baking potatoes, peeled and cut into 1/2-inch cubes
2 medium size zucchini, cut into chunks
2 large carrots, peeled and cut into 1-inch rounds
2 red onions, thinly sliced
1 medium fennel, white bulb only, cut into 1/2-inch thick slices
1/4 cup Filippo Berio Extra Virgin Olive Oil
Fine sea salt to taste
Grinding black pepper

DIRECTIONS

Put all the vegetables and the oil in a large sauté pan and cook over medium heat for 3 or 4 minutes. Cover the pan and continue cooking until the vegetables are cooked, but still al dente. A knife should be able to pierce them without resistance but the vegetables should retain their shapes. Season with salt and pepper.

item recipe is featured in Episode 1305 of Season 13.

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