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Sauteed Veggies Over Rice Recipe

Inspired by GP's Greek Kitchen

Time30m

Serves4

Fresh Seasoned Vegetables, Greek herbs, olive oil, tomato broth

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Ingredients

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Main Ingredients

2 tbs olive oil

2 cups Bell peppers (mixed colors)

1 cup Cherry tomatoes

2 tsp Garlic (minced)

1 tbs Greek seasoning

1 cup Tomato broth

4 cups Cooked rice

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

1

Prepare the Vegetables

Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces. Halve the cherry tomatoes.

2

Heat the Oil

In a large skillet, heat the olive oil over medium heat.

3

Sauté the Vegetables

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then, add the bell peppers, zucchini, and carrots. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.

4

Add Tomatoes and Seasoning

Add the cherry tomatoes and Greek seasoning, and continue to sauté for another 3-4 minutes.

5

Stir in Tomato Broth

Pour in the tomato broth and bring to a simmer. Cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6

Serve

Serve the sautéed veggies over a bed of cooked rice. Enjoy!

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