Mixed vegetables with thyme
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: gluten-free low-carb soy-free sugar-free vegan eggplant zucchini carrot escarole thyme onion side summer
Ingredients (serves 3-4)
- 3 ounces / 85 grams (2) carrots
- 3 tablespoons / 45 ml extra-virgin olive oil
- 4 ounces / 112 grams red spring onion, diced small
- 1/4 teaspoon Harissa spice mix
- A handful of thyme sprigs
- 3 garlic cloves, minced
- 4 ounces / 113 grams eggplant (1 small)
- 2 tablespoons / 30 ml hot water
- 4 ounces / 113 grams escarole leaves
- 8 ounces /225 grams zucchini (Black Beauty, Costata Romanesco, Magda, etc.)
- 1 tablespoon white miso or 1/2 teaspoon fine sea salt, or to taste
Instructions
Scrub the carrots well and scrape the surface to remove a thin layer of skin, then grate them using the extra-coarse side of a hand grater.
Warm up the olive oil in a 10-inch/25-cm deep sauté pan.
Add the onion, lower the heat and stir, then after 1 minute, add the grated carrot and stir. After 2 minutes, sprinkle the harissa spice mix, add the thyme, and stir well. Cook on low heat for another 2 minutes, stirring often.
In the meantime, trim top and bottom of the eggplant, cut into 1/4-inch / 6 mm slices lengthwise, then cut each slice into small dice.
Add the minced garlic to the pan and stir. After 1 minute, add the diced eggplant and stir, then add the water and stir. Cover the pan and cook for 4 minutes, stirring a few times.
Wash and drain the escarole leaves, halve them lengthwise then slice them crosswise into 1-inch / 2.5 cm strips.
Add the escarole to the pan, stir well, cover and cook for 4 minutes.
In the meantime, trim the zucchini, then grate them using the extra-coarse side of a hand grater.
Add the zucchini, turn up the heat to medium and stir well. Cover the pan, lower the heat and cook for 4 minutes or so, until the zucchini are just tender.
Uncover, add the white miso and stir until well blended (or sprinkle the sea salt and stir).
Remove from the heat and serve warm.
