Makes: 4 portions Cooking: Sauté
Preparation Time: 20 minutes Cooking Time: 10 minutes
Ingredients:
| 3 | Carrots, cut into long wedges | |
| 300 | g | Green beans, topped and tailed |
| 30 | ml | Olive oil (2 Tbsp) |
| 30 | ml | Butter (2 Tbsp) |
| 1 | Red onion, cut into wedges | |
| 3 | Baby marrow, cut into long wedges | |
| 200 | g | Cocktail tomatoes (1 punnet) |
| 2 | ml | Salt (½ tsp) |
| 2 | ml | Black pepper (½ tsp) |
| 30 | ml | Parsley, finely chopped for garnish (2 Tbsp) |
Method:
- Bring a pot of water to boil. Blanch the carrots for 1 minute, then remove and place in an ice bath to stop cooking. Blanch the green beans for 1 minute then remove and place in an ice bath. Drain and set aside.
- In a large pan over medium-high heat, heat the oil and butter. Add the red onion, baby marrow, blanched carrots and green beans. Sauté for 2 – 4 minutes, or until the vegetables are cooked but still crisp.
- Stir in the cherry tomatoes and cook for 1 minute and season with salt and pepper.
- Remove from the heat, sprinkle chopped parsley and serve warm.
