Vegetables With Chili and Lemon
During the summer, when the zucchini crop is still booming, and we make this recipe with zucchini. When they’re not available, we use asparagus or very thinly sliced carrots. I’m sure other vegetables would be excellent prepared this way too.
The recipe is from Cook with Jamie, by Jamie Oliver. I got this cookbook last Christmas, and have enjoyed looking through it, and drooling over the delicious-looking food pictures.
There’s lots of basic information in the cookbook, with recipes and ingredients carefully explained. It’s great for either beginning cooks, or for more experienced cooks who want to learn new techniques.
Vegetables With Chili and Lemon
- 4 small zucchini (or other thinly sliced vegetables)
- olive oil
- 1 tsp red chili flakes
- 2 cloves garlic, peeled and sliced
- salt and pepper
- juice of 1/2 a lemon
- 2 tbsp butter
- Slice zucchini with a mandolin or sharp knife, just under 1/4 thick.
- Heat a large frying pan over high heat, and pour in 1-2 tbsp olive oil.
- Add zucchini, chili and garlic and fry for 2 minutes, until zucchini begin to brown.
- Season well with salt and pepper.
- Add lemon juice and butter and cook for another 2 minutes.
- When lemon juice has evaporated, take pan off heat.
- Serve immediately.
Serves 4.
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You can find more information on the gluten free section of my Excel tips web site.
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