Friday, April 05, 2013

Super Easy Über Tasty Vegetable Medley

My partner and I, for a variety of good reasons, decided to give up red meat about three months ago.

We’re also slowly moving away from poultry and I can sense that the world of Vegetarianism is probably just around the corner.


To date, frankly, we’ve not missed red meat. In fact, I rarely seem to think about it. Besides the obvious health benefits that come with giving up red meat, sometimes it’s nice to just to shake up your food routine a bit and try something different once in a while.

While the following dish may not classify as a food routine “shake up”, it is incredibly easy, wildly tasty and quite good for you.

It’s something that my partner threw together one night and it has quickly become one of my favorite vegetarian dishes. It’s also one of those divine dishes that only gets better when eaten the next afternoon for lunch.

I’ve even stuffed it into the middle of a cheese omelet on occasion. It transformed it from a pretty good cheese omelet to something that upon one taste makes you want to thrown a crown atop your head, march down your street and toss glitter into the air from your frying pan.

Though, it’s probably best that you don’t lest you end up in a padded cell somewhere.

George (my beloved partner and excellent cook) simply chopped up a mixture of our favorite vegetables (in this case, small red potatoes, fresh red bell pepper, mushrooms, a can of drained and rinsed black beans, fresh broccoli, baby carrots, and frozen corn), tossed them about with some olive oil, salt and pepper and placed them into a cast iron Dutch oven.

Place the lid on the Dutch oven and pop it into a 350 degree oven for about an hour.


What you’ll get at the end of your wait is a big hearty pot of something divine that smells so good, coyotes will howl.

We served ours on top of some brown rice which was generously sprinkled with Louisiana Hot Sauce.


As I mentioned earlier, the leftovers – should they exist – are even better the next day. Here’s an actual photo of the feast that I called lunch today.

I added a side of toasted whole grain bread smeared with roasted red pepper humus – and before you ask – no, I was not wearing a tied dyed t-shirt and shaking a tambourine while indulging in the deliciousness. Though, I have done that before and enjoyed the experience.

So, there it is. Easy, healthy, hearty and affordable.

Now, go eat your vegetables! 

1 comment:

Lydia said...

That dish looks delicious! I have a feeling we are in for some great vegie recipes from you in the future. Congrats to you two for your decision. I quit eating red meat in the 1970s, but continue to eat poultry and fish - although not daily. Vegies and nuts are where its at, baby!