Wednesday, August 27, 2008

Tuesday : sauteed vegetables with almonds

To accompany the leftover mushroom ragout, I did a batch of sauteed vegetables. The mix was: onions, garlic, zucchini, and long peppers. They were cooked together with olive oil, herbs de provence, salt and pepper. Just before serving I stirred in some chopped fresh basil and then served the vegetables sprinkled with almonds I had cut in half then toasted in olive oil.

very nice!

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