Braised summer Vegetables

Braised Summer Vegetables

The dilemma for gardeners and cooks this time of year is “ what am I ever going to do with all these vegetables?” Don’t panic trying to come up with three or four recipes that accommodate various vegetables. Why not take the simplest route and braise them all together? I find what emerges from the oven is a deeply flavorful melange of vegetables that are substantial enough to serve as a main course along with rice, couscous, bulgar wheat, or try tossing them with a pasta.

The other obvious beauty of this approach is a quick easy meal that almost makes itself. A short saute on the stove top and then into the oven to braise for an hour, and that’s all there is to it!

You hardly even need a recipe for this other than a few words about the cooking sequence and timing. Use any combination of seasonal vegetables available.

Braised Summer Vegetables:  serves 4

• 3 tablespoons olive oil
• 1 large brown onion, peeled and diced
• 1 green bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
• 1 red bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
• 3 to 4 garlic cloves, peeled and minced
• 5 oz/142 g shiitake (or other mushrooms) brushed clean and thinly sliced
• 1 tablespoon tomato paste
• ¼ cup dry white wine, dry sherry, or water
• 1 large carrot, peeled and diced
• 1 small pumpkin (or squash) peeled and diced
• 1 cauliflower, separated into florets
• a bunch of kale leaves, chopped
• 1 teaspoon fresh marjoram leaves
• ½ teaspoon lemon thyme
• 1 teaspoon sea salt
• 1 ¾ teaspoon freshly ground black pepper
• vegetable stock or water
• harissa (optional)

preheat the oven to 350f/ 180c

Best to use a Dutch oven if you have one or a pot with a tight fitting lid. Place the pot on the stove top over medium heat and add the oil. When the oil is hot add the onions and saute 4 or 5 minutes until soft without browning.

Add the bell peppers and turn up the heat a bit. Toss along with the onions for several minutes. Add the garlic and cook another minute and then throw in the mushrooms. Saute, while tossing, 4 or 5 minutes or until the mushrooms are soft and aromatic.

Make a well in the center and add the tomato paste. Compress the paste against the bottom of the pot to caramelize before stirring into the sauteed vegetables. Continue to saute another couple of minutes. Then stir in the white wine, sherry, or water. Saute until the liquid has mostly evaporated.

Add the carrots, pumpkin, cauliflower, kale leaves, marjoram, thyme, salt, and pepper and toss everything together until well combined. Level out the contents of the pot and add stock or water to nearly reach the surface of the vegetables. Cover the pot with the lid and transfer to the oven and roast about 1 hour.

Check after 45 minutes and add a little stock or water only if needed, tasting and adding more salt to taste.

Serving suggestions: As a main dish serve with rice, couscous, or bulgar wheat, or toss with pasta.

I like serving these vegetables with a spicy Moroccan harissa. (see recipe here)