With those new potatoes and squashes making more of an appearance in the market these days, it almost feels like summer. Almost. The extra layer of fleece I sport to keep the chill at bay reminds me it is not. Not to mention dodging a few hailstones a few days ago.
Anyway, this chunky vegetable dish flavored with red pepper flakes and Tellichery black pepper and lemon zest in a tomato-based sauce was such a pick-me-up for the soggy weather that I wanted to jot it down here.
1 Zucchini, 1 Mexican Yellow Squash, cut into chunks
10 Yellow wax beans, 10 green beans, par cooked
5 New baby potatoes, par-cooked
1 medium onion, sliced
4 cloves of garlic, minced or sliced
1 Tablespoon red pepper flakes
1 Tablespoon Sambal Oelek
1 Tablespoon ground Lemon pepper mix
1 tsp fresh lemon zest
1 Tbsp lemon juice
1 cup organic tomato sauce
Cilantro, chives, spring onions for garnish
salt to taste
1Tablespoon vegetable oil
Heat the vegetable oil in a pan, sautée the onions and garlic a bit, then add all the veggies and a pinch of salt.
Stir in the Flavoring ingredients, all except lemon juice and lemon zest, stir well adding some water if the sauce is too thick.
Cover and simmer for a few minutes till flavors meld, and potatoes are cooked; taste and adjust flavors.
Stir in the lemon juice and lemon zest, sprinkle extra red pepper flakes if preferred, garnish and serve warm.