Miss Mary · Recipes

Inspired for Dinner

Proud Italian Cook has done it again, inspired me to think differently about serving dinner.    She also encouraged us to use a new tool, the OXO Julienne Peeler.

Her recipe was with roasted vegetables, any kind you like, and served with sautéed zucchini.  My roasted veggies – Vidalia onion, garlic, Crimini mushrooms, red and green bell peppers, while adding halved grape tomatoes about half way through the roasting time.  You use a little olive oil, kosher salt, pepper and garlic.  Line your pan with foil, to keep clean-up easy.

I figured out how to use the peeler with just one zucchini.  It makes a lot.  I tossed the zucchini and shrimp together with salt, pepper, garlic and olive oil then sautéed it.  Zucchini has a lot of water in it.  I used a slotted spoon to remove everything when finished (not even 5 minutes) to a bowl.  Added grated Romano cheese and a little more olive oil before serving.

Hubby is a member of the clean plate club tonight.   It takes A LOT to get him to eat veggies.  Next time, I think Italian sausage would be wonderful with the roasted veggies and skip the shrimp.

Thanks Marie.  Another wonderful idea from the Proud Italian Cook.  Mangiare bene.

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