Garden Recipe
Onion, green pepper, tomato, mushroom, gruyere
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Ingredients
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Vegetables
Cheese & Dairy
Pantry & Seasoning
Method
Vegetables
- 1
- 2
Mince garlic
Peel and finely mince 2 cloves of garlic and set aside.
Cooking & Assembly
- 3
Sweat onion and pepper
Heat a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter foams, add the sliced onion and green pepper. Sprinkle with 1/2 tsp salt and cook, stirring occasionally, until the onion is soft and translucent and the pepper is tender, about 6–8 minutes.
- 4
Add mushrooms and garlic
Push the onion and pepper to the side, increase heat to medium-high, add the sliced mushrooms and a pinch of salt. Cook without stirring for 2 minutes to allow browning, then stir and cook 2–3 more minutes until mushrooms are golden. Add the minced garlic and cook 30–45 seconds until fragrant.
- 5
Add tomatoes and seasoning
Add the diced tomatoes, 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried thyme to the pan. Stir to combine and simmer for 2–3 minutes just to warm the tomatoes and blend flavors. If the mixture seems dry, add a drizzle (about 1 tsp) of olive oil or a splash of water.
- 6
Finish with lemon and adjust seasoning
Turn off the heat and stir in 1 tsp lemon juice (optional) and adjust salt and pepper to taste.
Cheese & Serving
- 7
Melt gruyère
Sprinkle the 1 cup grated gruyère evenly over the hot vegetable mixture in the skillet. Cover the pan with a lid for 1–2 minutes over low heat to allow the cheese to melt. Alternatively, transfer the mixture to an oven-safe dish and broil 1–2 minutes until cheese is bubbly and lightly browned—watch closely to avoid burning.
- 8
Garnish and serve
Remove lid or from oven. Sprinkle 2 tbsp chopped fresh parsley (if using) over the top. Serve hot as a side, over toasted bread as an open-faced sandwich, or with grilled protein. Recipe yields 2–3 servings.