Braising Vegetables Recipe Easy
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Description
Braising vegetables is a cooking technique that involves slow-cooking vegetables in a liquid until they become tender and flavorful. It's a great way to add depth and complexity to your vegetable dishes, and it's also an easy way to cook large batches of vegetables for meal prep or family dinners.Prep Time
The prep time for this braising vegetables recipe is minimal. You'll need to chop your vegetables and gather your ingredients, which should take no more than 10-15 minutes.Cook Time
The cook time for this recipe is about 45 minutes. The vegetables will need to simmer in the liquid until they are tender and flavorful.Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
Equipment
- Dutch oven or large pot with lid
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon
Method
- Heat the olive oil in a Dutch oven or large pot over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
- Add the carrots, celery, and red bell pepper and sauté for another 5-7 minutes, until the vegetables start to soften.
- Add the zucchini and yellow squash and sauté for another 2-3 minutes.
- Add the dried thyme, oregano, salt, and pepper and stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, until the vegetables are tender.
- Remove the lid and simmer for another 5-10 minutes to thicken the sauce.
- Taste and adjust seasoning, if necessary.
- Serve hot as a side dish or over rice or pasta for a main course.
Notes
You can easily customize this recipe to your liking by using your favorite vegetables or adding different herbs and spices. You can also use chicken or beef broth instead of vegetable broth for a richer flavor.Nutrition Info
This recipe makes 6 servings. Each serving contains approximately:- Calories: 103
- Carbohydrates: 13g
- Protein: 3g
- Fat: 5g
- Sodium: 588mg
- Fiber: 4g
- Sugar: 6g
Recipes FAQ
Can I freeze this braised vegetable recipe?
Yes, you can freeze this recipe. Simply let it cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw the vegetables in the refrigerator overnight, then heat them in a saucepan over medium-low heat until they are warmed through.What can I serve with braised vegetables?
Braised vegetables are versatile and can be served as a side dish or as a main course over rice, pasta, or quinoa. You can also serve them with a slice of crusty bread or a side salad.Can I use canned or frozen vegetables for this recipe?
While fresh vegetables are best for this recipe, you can use canned or frozen vegetables if you don't have fresh ones on hand. If you're using canned vegetables, be sure to drain and rinse them before adding them to the pot. If you're using frozen vegetables, thaw them before adding them to the pot.Recipe Tips
- Be sure to chop your vegetables into similar-sized pieces so they cook evenly.
- If you prefer a thicker sauce, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the braised vegetables during the last 5-10 minutes of cooking.
- You can add a can of drained and rinsed chickpeas or white beans to the pot for added protein and fiber.
- Leftovers can be stored in the refrigerator for up to 4 days.
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