| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara5 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 4 |
|
Red capsicums |
| 4 |
|
Yellow capsicums |
| 400 |
g |
Portobello mushrooms; (or other kind if |
|
|
; you prefer) |
| 3 |
tb |
Tomato paste |
| 3 |
tb |
Parsley |
| 3 |
tb |
Tarragon |
| 3 |
tb |
Basil |
INSTRUCTIONS
Heat the olive oil in a large pan and saute the garlic until golden. Add
the sliced mushrooms and cook for 5 minutes over a high heat to wilt them.
Add the capsicum flesh, cut into chunky pieces and stir over a high heat
for two minutes. Turn the heat down to low and cover the pan. Add the
tomato paste and allow the vegetables to cook slowly for 30 minutes. Remove
the lid, add the herbs and salt and pepper to taste. Cook for just a minute
or two longer to evaporate any excess liquid. Allow to cool
Converted by MC_Buster.
Per serving: 713 Calories (kcal); 58g Total Fat; (66% calories from fat);
16g Protein; 48g Carbohydrate; 0mg Cholesterol; 426mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”