VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ August 2009 Recipe

Summer is the time for fresh, juicy, plump tomatoes! Tomatoes are coming into full season right now so enjoy the delicious flavour of this vegetable medley covered with raw tomato sauce.

Vegetables in Raw Tomato Sauce
from Fast, Fresh & Spicy Vegetarianby John Ettinger
Revised 2nd Edition

Preparation Time: 30 Minutes (plus standing time of 90 minutes, recommended for best flavour)

1/4 cup extra virgin olive oil
8 medium, ripe tomatoes, peeled, seeded and chopped
1 Tbs red wine vinegar
5 nicoise or calamata olives, pitted and finely chopped
3 cloves garlic, finely chopped or minced
1/8 tsp salt
1/4 teaspoon pepper
3 carrots, trimmed and sliced
2 medium zucchinis, trimmed and sliced
1 head broccoli florets, chopped
1 Tbs fresh parsley, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons chives or scallions, chopped

1. Combine one half of the oil, the tomatoes, vinegar, olives, garlic, salt and pepper in a bowl and let stand for 90 minutes or more for flavours to blend.

2. Briefly steam the carrots to soften slightly, about 3 minutes. Heat the remaining oil in a skillet and add the carrots, zucchini, and broccoli.

3. Cook until just crisp-tender, about 7-10 minutes. Stir the herbs into the sauce.

4. Serve the vegetables with the tomato sauce spooned on top.

 

 

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