Italian Vegetable Skillet With Roasted Garlic And Pine Nuts

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 -2 teaspoon olive oil
• 1 head garlic
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 5 small zucchini, cut into coins
• 1 red bell pepper, cut in half lengthwise,then sliced
• 8 ounces cremini mushrooms, quartered (may use button mushrooms)
• 1/2 cup sun-dried tomato packed in oil (chopped and drained before measuring)
• 1/2 cup pitted ripe black olives
• 1 -2 teaspoon fresh oregano, minced
• 1 -2 tablespoon fresh basil, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• sea salt (to taste)
• fresh ground black pepper (to taste)
• 1/4 cup grated romano cheese or 1/4 cup asiago cheese
• 2 tablespoons pine nuts, toasted

Recipe

• 1 preheat oven to 325f.
• 2 line a baking pan with aluminum foil.
• 3 cut off top 1/4 to 1/3 of garlic head (exposing cloves) and drizzle with olive oil.
• 4 place garlic on baking pan, cut surface down, and roast for 1- 1 1/4 hours or until cloves are softened; allow garlic to cool slightly.
• 5 heat butter and 1 tbsp of olive oil in a large saute pan and squeeze out softened garlic cloves into pan (avoiding papery skins).
• 6 mash a few of the cloves into the butter/oil, stirring, and add onions, cooking until onions are slightly softened.
• 7 add zucchini, peppers and mushrooms to the pan and cook for 4 minutes.
• 8 add sun-dried tomatoes, olives, minced herbs, and season to taste with salt and pepper (you may add some crushed red pepper now if you wish).
• 9 continue to cook for 6-8 minutes or until vegetables are cooked the way you like them.
• 10 before serving, sprinkle with romano or asiago cheese (you may use parmesan as well) and toasted pine nuts.