Recipe: Yummy Rosemary and Garlic sauteed vegetable sticks

Rosemary and Garlic sauteed vegetable sticks. How to Serve Rosemary Garlic White Bean Soup. This soup is fairly simple at heart, but still has Ham sautéed before the garlic until crispy. COMBINE soy sauce, honey and garlic in small bowl.

Cook, stirring occasionally, until the garlic is pale golden. After they are sauteed in a little olive oil, garlic, and rosemary, you might second guess whether you're in fact eating a new-fangled pasta! Peel off the outer skin of the zucchini with a vegetable peeler and discard. You can cook Rosemary and Garlic sauteed vegetable sticks using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rosemary and Garlic sauteed vegetable sticks

1. Prepare of Carrots.
2. Prepare of Zucchine.
3. Prepare of Asparagus.
4. It's 2-3 cloves of garlic.
5. Prepare Sprig of rosemary.
6. It's of Olive oil.
7. It's to taste of Salt.

Continue peeling the rest of the zucchini into long strips. Steaming vegetables is a pretty easy way to make them, but steaming doesn't give them much pizzazz. Roasting vegetables happens to be my favorite way to make This recipe calls for adding garlic, fresh tarragon and fresh thyme. It's a great combination of flavors for Sautéed Vegetables!

Rosemary and Garlic sauteed vegetable sticks instructions

1. Prep the veg. Peel carrots. Cut into sticks. Wash zucchine, cut into sticks discarding the middle. Wash asparagus tips, cut into sticks. Make sure all veg roughly same length and thickness. Dry well with kitchen paper.
2. Fry garlic and rosemary in olive for a few mins, be careful not to burn. Add veg and salt to taste.
3. Cook it up on medium heat for about 8-10 mins. I like my veg to have a bit or crunch, but cook to your taste :).

Shallots, butter, wine, rosemary, and garlic: you can hardly get more French than that. Sometimes a good dinner is not about expanding your palate with new cuisines and exotic ingredients; sometimes the ticket is what's familiar and guaranteed to be delicious. I knew I was in good hands with Pierre Franey. Squeeze garlic cloves from skins, and place in food processor with cannellini beans, lemon juice Rosemary-Roasted Root Vegetable and Polenta Bowl. How to make delicious lamb cutlets with sauteed rosemary and garlic potatoes.

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