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Braised asparagus and zucchini with fetta
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Prep Time:
15 minutes
15 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
27 minutes
27 minutes
Elevate your side dish game with a refreshing Mediterranean twist on traditional veggies.
Ingredients:
- 40g butter
- 127.50 gm chicken style liquid stock
- 2 small zucchini, thickly sliced diagonally
- 1 small red capsicum, sliced
- 2 bunches asparagus, trimmed
- 125.00 ml pitted Sicilian olives
- 50g feta, crumbled
Instructions:
- In a large frying pan over medium heat, gently melt the butter until it becomes golden and aromatic. Add the garlic and sauté for about a minute until it releases its fragrant aroma. Pour in the stock and let it gently simmer until all the flavors meld together beautifully.
- Gently combine zucchini, capsicum, and asparagus in the pot. Cover and simmer on low heat for 6 minutes, flipping veggies once, until they are tender. Sprinkle olives and feta on top, season with salt and pepper, then serve.
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