Easy sauteed fresh vegetables

Eat your vegetables your Mom always said and she was right!  Veggies are so good tasting as well as good for you.  Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner.  I just serve over greens, polenta, farro or any whole grain.  I wonderful healthy satisfying meal.

Sauteed Fresh Vegetables over Greens

2 tablespoons olive oil

2 cloves garlic, minced

1 large shallot, chopped

Two red peppers, chopped

8 oz fresh sliced mushrooms,  I like baby portabella

1 cup sliced grape tomatoes

1 can chick peas, drained and rinsed

2 teaspoon capers

1/4 cup sliced kalamata olives

1/4 teaspoon pepper

2 tablespoon fresh basil, chopped

Fresh greens, I used a combination of kale and baby spinach

Heat olive oil in medium saute pan over medium heat.  Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter.  Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes.  Add capers, olives, pepper and basil cooking for a few minutes.  Place veggie mixture on top of greens.




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