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Yield: 4 to 6 servings
Ingredients:
3 tablespoons olive oil
1 small white onion, chopped
1 pound mixed chopped vegetables, such as mushrooms, zucchini, bell peppers, broccoli and asparagus
Salt and Freshly Ground Black Pepper to taste
1/3 cup chicken stock
Method:
Set a 12-inch sauté pan over medium high heat and add the olive oil. Once the oil is hot, add the onions and veggies. Sprinkle with salt and pepper. Pour the chicken stock into the pan, toss and place the pan a lid on the pan. Continue to cook about 5 minutes or until the vegetables are tender and most of the stock has evaporated. Serve immediately.
This recipe was featured on the Kiddie Cuisine Episode of Emeril Green.
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