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Ingredients
| olive oil: 2 Tbl |
| green bell pepper: 1 (diced) |
| red bell pepper: 1 pepper (diced) |
| onions - white: 1 (diced) |
| garlic: 1 clove (crushed) |
| zucchini squash: 1 whole squash (sliced) |
| white mushrooms: 6 whole mushrooms (quartered) |
| white wine: 1/2 cup |
| chicken bouillon: 1 cube |
| heavy whipping cream (fluid): 1/2 cup |
Mediterranean Vegetables in a Creamy White Wine Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- In a skillet over medium heat, warm up the olive oil.
- Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
- Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
- Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
- Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
- Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
- Serve over pasta, rice, baked potatoes, chicken or as a side dish.