Summer Vegetables in Red Sauce

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$8.15 recipe / $1.36 serving

Written by Beth – THS

Considered one of my favourite issues about summer season is the entire colourful greens. I pack my plate with as many greens as I can this time of yr as a result of I do know that six months from now they gained’t be practically as scrumptious or cheap. Simmering a medley of greens in a easy jar of pasta sauce makes a very fast, filling, and cheap meal that you could spoon over a bowl of polenta, a plate of pasta, or perhaps a hearty piece of toast. Easy and scrumptious!

Close up overhead view of vegetables in red sauce over polenta with a fork.

What Greens to Use

At any time when I make a recipe with a number of greens, I at all times attempt to ensure to get a wide range of colours. So at present I used eggplant (darkish/purple), zucchini (inexperienced), pink bell pepper (pink), and yellow onion (white). However listed below are another greens that might additionally work properly on this recipe:

  • Carrots
  • Yellow squash
  • Inexperienced bell pepper
  • Spinach or kale
  • Mushrooms
  • Asparagus

Pink Sauce Choices

To maintain this recipe further easy, I simply used a jar of store-bought pasta sauce, however nearly any pink pasta sauce will work right here. When you want to make your individual as a substitute of shopping for pre-made sauce, you’ll be able to attempt my fast weeknight pasta sauce, or a deeper gradual cooker pasta sauce.

What to Serve with Greens in Pink Sauce

I whipped up a fast Parmesan polenta to function the bottom for these greens and sauce, however they’d be equally good over pasta, mashed potatoes, or perhaps a sturdy piece of toast.

Overhead view of vegetables in red sauce in the pot.

Summer time Greens in Pink Sauce

Colourful summer season greens simmered in a pink sauce and spooned over heat polenta make a hearty and cheap summer season meal.

Writer: Beth – THS

Servings: 6 1 cup greens every

Greens in Pink Sauce

  • 1 yellow onion ($0.32)
  • 4 cloves garlic ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 eggplant ($1.49)
  • 1 tsp Italian seasoning ($0.10)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.03)
  • 1 pink bell pepper ($1.50)
  • 1 zucchini ($1.47)
  • 1 24oz. jar pasta sauce ($1.50)
  • 2 Tbsp chopped recent parsley (non-obligatory garnish) ($0.10)

Parmesan Cornmeal (non-obligatory)

  • 5 cups water ($0.00)
  • 1 tsp salt ($0.05)
  • 1 cup yellow cornmeal ($0.40)
  • 2 Tbsp butter ($0.22)
  • 1/4 cup grated Parmesan ($0.36)
  • Cube the onion and mince the garlic. Add the onion, garlic, and olive oil to a big pot. Sauté over medium warmth till the onions have softened.

  • Whereas the onion and garlic are cooking, cube the eggplant into ½-inch items. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and proceed to sauté over medium warmth.

  • Cube the pink bell pepper. As soon as the eggplant has softened, add the diced bell pepper to the pot and proceed to sauté.

  • Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Proceed to sauté only a couple minutes extra, or till the zucchini simply start to melt.

  • Add the pink sauce and 1/4 cup water to the pot and stir to mix. Let the greens simmer within the sauce for 5-10 minutes, or till they attain your required degree of tenderness.

  • Whereas the greens are simmering, convey a separate pot of water to a boil.

  • As soon as boiling, stir within the salt, then pour within the cornmeal whereas whisking. Proceed to prepare dinner and whisk till the cornmeal thickens (this could occur shortly).

  • As soon as the cornmeal has thickened, stir within the butter till melted, then add the grated Parmesan. Stir to mix, then style and alter the seasoning to your liking.

  • To serve, spoon ⅔ cup cornmeal right into a bowl then high with one cup of the greens and pink sauce. Garnish with chopped parsley if desired.

Different serving choices embrace serving the greens and sauce over pasta, a hearty piece of toast, or perhaps a baked potato!

See how we calculate recipe prices right here.

Serving: 1 servingEnergy: 263 kcalCarbohydrates: 35 gProtein: 7 gFats: 12 gSodium: 1143 mgFiber: 8 g

Dietary values are estimates solely. See our full diet disclaimer right here.

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A bowl of summer vegetables in red sauce over polenta with a fork in the center.

Learn how to Make Summer time Greens in Pink Sauce – Step by Step Photographs

Garlic Onion and Oil in the pot.

Cube one yellow onion and mince 4 cloves of garlic. Add the onion and garlic to a big pot together with 2 Tbsp olive oil. Sauté over medium warmth till the onions have softened.

Diced eggplant added to the pot.

Whereas the onion and garlic are cooking, cube an eggplant into ½-inch items. Add them to the pot with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian seasoning, and proceed to sauté till the eggplant have softened.

Diced bell pepper added to the pot.

Cube one pink bell pepper, add it to the pot, and proceed to sauté.

Chopped zucchini added to the pot.

Slice one zucchini into 1/4-inch thick quarter-rounds. Add the zucchini to the pot and sauté simply till the zucchini begins to melt.

pasta sauce being poured into the pot.

Add one 24oz. jar (3 cups) pink sauce and 1/4 cup water to the pot and stir to mix.

Simmered vegetables in red sauce in the pot.

Let the greens simmer within the pink sauce for about 10 extra minutes. Style and season with salt to style.

Cornmeal being poured into a pot of boiling water with a whisk.

When you’d wish to serve the greens over polenta, convey 5 cups of water as much as a boil. As soon as boiling, stir in a single teaspoon salt, then add one cup of cornmeal whereas whisking. Proceed to prepare dinner and whisk till it thickens (this solely takes a minute or two).

Butter added to cooked cornmeal.

Stir two tablespoons of butter into the thickened cornmeal.

Grated Parmesan being sprinkled over the cornmeal.

Lastly, Stir in ¼ cup grated Parmesan. Style the cornmeal and alter the seasonings to your liking.

Close up overhead view of cornmeal and vegetables in red sauce in a bowl with a fork on the side.

Add about ⅔ cup of the cornmeal to a bowl and high with 1 cup of the greens in pink sauce. Prime with a bit extra Parmesan and a few chopped recent parsley. Take pleasure in!

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