Wednesday, February 9, 2011

Wine Braised Vegetables

maybe i'm in the minority, but i prefer to stay home on valentine's day. i don't want to be out with everyone and their boyfriend/almost fiance paying way too much for a boring pre-fixed menu. maybe it's the homebody in me, but i'd rather stay home, have dinner on the couch and something chocolate for dessert.

this dinner just may be the prefect dinner for just such a stay-in night. it's elegant yet easy and most importantly, not so filling that you won't have room for dessert. the tender, juicy, peppery steak is perfectly complimented by the simplicity of the chopped veggies, flavored simply by garlic, salt, pepper, and red wine. i served it with a glass of shiraz and watched my honey gobble it up. that's right, this meal is man approved!

Wine Braised Vegetables
serves 2

1 tbs extra virgin olive oil
1 small onion, chopped
2 large cloves garlic, minced
1 medium zucchini, chopped
8 oz baby bella mushrooms, chopped
1/2 tsp salt
1/4 tsp freshly ground pepper
1/3 cup red wine

heat olive oil in large skillet over medium heat. add onion and let cook 1-2 minutes. add garlic and mushrooms and let cook, stirring often for 2-3 minutes. add zucchini, salt and pepper and stir well to combine. pour in red wine and scrape the bottom of the pan well to scrape up all the browned bits. let cook until most of the liquid has cooked off approximately 7-8 minutes. reduce heat and keep warm until ready to serve.

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