|
|
|
|
Warm Vegetables
w/Chili-Pepper Vinaigrette
2 cups of sliced carrots
1 cup of broccoli florets
1 cup of chopped sweet red peppers
1 cup of chopped red cabbage
1/2 cup of chicken stock
1/2 cup of chopped fresh parsley
1/4 cup of chopped onions
3 tablespoons of balsamic vinegar
3 tablespoons of honey
1/2 of a small jalapeno pepper, minced
1 tablespoon of minced garlic
1/4 teaspoon of salt
1/4 teaspoon of black pepper
In a 10-inch no-stick skillet, combine the carrots, broccoli, red
peppers, cabbage, and stock. Bring to a boil over medium-high heat.
Cook, stirring occasionally, for 6 to 8 minutes, or until the broccoli
is bright green. Drain in a colander. In a large bowl, combine the
parsley, onions, vinegar, honey, jalapeno peppers, garlic, salt, and
black pepper. Mix well. Add the vegetables and toss to coat. Let stand
at room temperature for 10 minutes, stirring occasionally. Serves 4. |
|
