Uptown (catering 1 Gallon) Recipe
Make Uptown (catering 1 Gallon) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Seasoning
Optional Garnishes
Method
Preparation
- 1
Prepare the Ingredients
Wash and chop the fresh basil, cherry tomatoes, zucchini, bell peppers, and spinach. Mince the garlic cloves.
- 2
Prepare the Broth
In a large pot, combine the vegetable broth, olive oil, lemon juice, and minced garlic. Heat over medium until warm.
Cooking
- 3
Cook the Vegetables
Add the chopped zucchini and bell peppers to the pot. Cook for about 5-7 minutes, or until they start to soften.
- 4
Add Spinach and Seasonings
Stir in the spinach, cherry tomatoes, salt, black pepper, and red pepper flakes. Cook until the spinach is wilted, about 3-4 minutes.
Finishing Touches
- 5
Serve
Once all ingredients are combined and cooked through, serve the dish hot in a large bowl. Garnish with parmesan cheese and fresh parsley if desired.
- 6
Store
If not serving immediately, let the mixture cool, then transfer to a gallon container and refrigerate. Consume within 3 days.
