Sumac Autumn Vegetables
From keni 14 years ago
- 20 to make
- Serves 6-8
Seasonal veggies easily and quickly sauteed then pan steamed with fresh herbs and powdered sumac giving a deep, woodsy flavor with a hint of tartness.
Ingredients
- 2T butter shopping list
- 1T olive oil shopping list
- 6oz fresh mushrooms, quarted shopping list
- 1 medium sweet or red onion, slivered or wedged shopping list
- 1 large or 2 small zucchini, cubed or quartered and sliced shopping list
- 1 large or 2 small yellow squash, cubed or quartered and sliced shopping list
- 2 cloves garlic, minced shopping list
- 2 large bell peppers, cut into strips shopping list
- about 1t fresh lemon juice shopping list
- 2 sprigs fresh thyme, whole shopping list
- 3t fresh oregano, minced(or sub 1t dry) shopping list
- 2t sumac powder shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- In medium, heavy skillet or pan(I use cast iron), melt butter.
- Add all prepared veggies and garlic and toss to coat and distribute. See Photo
- Cook over medium heat for about 7-10 minutes, stirring occasionally, until squashes are just tender.
- Drizzle with lemon juice
- Sprinkle top of veggies with oregano and sumac and lay thyme sprigs on top, too. See Photo
- Cover, lower heat to lowest possible and let rest about 5-7 more minutes.
- Remove thyme sprigs, add salt and pepper and stir to combine.
- Serve immediately.
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