When I am making dinner I like to have a side dish that is easy and I won’t have to babysit.
I love making this side dish because you can use whatever vegetables you have on hand, and it is very forgiving. If I don’t have much time and need this to come together quickly then the veggies are served on the more “al dente” side. If dinner is taking awhile then I simply let the veggies continue to cook and serve them on the softer side.
My husband is a self proclaimed non vegetable lover (he says he just eats them because he knows they are good for him), and even he enjoys this dish but he prefers the veggies to be served on the softer side. I have even made this for my Aunt who gave complements to the chef-thanks Aunt Linda!
This is another one of my meals that was born from buying too many vegetables from the Farmer’s Market. So feel free to be creative in whatever vegetable you add in here, just try and cut the veggies into like shapes and sizes so they can cook at the same rate.
This side dish is naturally gluten free, clean, paleo, and delicious!
I call it a “Hot Italian Vegetable Toss” because the vegetables themselves are warm from cooking and there is a little bit of kick from the red pepper flakes (which you can always omit if you have kids).
Another one of ingredients is anchovy paste. You could also use a couple of anchovy fillets but they seriously creep me out so I just buy the paste (which is next to the tuna in the store) so that I don’t have to look the little fish in the eye. It disturbs me.
If you think you don’t like anchovies then I challenge you to try them out! When the paste melts into the olive oil it does not taste fishy at all-more nutty than anything. And it give the dish great flavor!
Hot Italian Vegetable Toss
- 3 tablespoon olive oil
- 1 tablespoon anchovy paste, or a few anchovy fillets
- 1/2 teaspoon red chili flakes
- 2-3 garlic cloves, grated with microplane grater-it turns it into a paste so you don’t have to worry about chopping it!
- 1 onion, cut into thin slices
- 1 medium zucchini, cut into thin slices
- 1 carrot, cut into thin slices
- 1-2 bell peppers, color of choice, cut into thin slices
- 2 tablespoons of capers
- a handful of flat leaf parsley, chopped
- salt and pepper, to taste
Start by chopping all of your vegetables into thin strips.
In a medium size pan preheat olive oil over medium high heat.
Once the pan gets hot, add in the anchovy paste . Stir in the anchovy paste until it dissolves in the olive oil.
Add in all of your vegetables red pepper flakes, salt, pepper and stir occasionally.
Once the vegetables reach the level of your desired crisp/tenderness (I usually cook mine about 15-20 minutes to be softer) then add in the capers and chopped parsley. Toss to mix well and serve.