#vegetable dish

Ciambotta Reimagined- Italian Summer Stew

An all-in-one dish for a homey vegetable stew bursting with summery flavors. One thing about summer vegetables that never changes is how delicious they are. It has been transformed into a hearty, savory feast with the addition of pasta and Italian sausage.

Quickie broccoli gratin, and roasted butternut squash.  Both of these vegetable sides go very well with a steak--especially because they cook in the oven, so if you can multitask, you can cook a steak on the stove (or barbecue) at the same time!  Here I’m eating leftovers from the previous night’s steak dinner.  

Quickie Broccoli Gratin

Cut broccoli florets into bite-sized pieces.  Slice the thick stems about 0.5cm thick (definitely no more than 1cm thick or they won’t cook to the same doneness).  Zest and juice a lemon.  

Toss broccoli with olive oil, garlic powder, salt, pepper, lemon zest and about 1 Tbsp of the lemon juice  Add panko crumbs and finely-grated gruyere (or another hard cheese like parmesan) and toss to combine.  

Spread broccoli in one layer on a cookie sheet.  Roast in a hot oven (about 400F) for about 20 minutes, or until done; turn the pan after about 10 minutes.  I like to turn on the broiler on for the last few minutes to get some crispy bits.  

Roasted Butternut Squash

Peel, seed, and cube butternut squash.  

In a measuring cup, combine melted butter, thyme, salt, and a pinch of cinnamon.  Drizzle mixture over cubed squash and toss to combine.