A great late-summer dish with fresh veggies!
1 large bell pepper [slice]
1 small or ½ large onion [slice]
2 small or 1 medium zucchini squash [slice]
Cilantro, about ⅔ cup worth [chop]
oil for pan
½ tsp salt
½ tsp turmeric
It’s like a sauté but not quite. Cook up everything in a frying pan with olive oil, on medium-low heat. Add the onions first, then zucchini, peppers, and cilantro in succession. Time it so that each item is about ⅓ done cooking when you add the next one. (Bell peppers will end up being mostly raw; add them earlier if you want them soft.) When everything is done to your liking, season with turmeric and salt.
Makes 2 servings.
Time: 15 minutes (on gas stove)
Be careful with the turmeric. It stains all types of surfaces.
Goes with: limeade, fajita meat, guacamole, rice or millet
scalable: somewhat: can feed more if you have more vegetables.
Most spendy item: bell peppers. The organic ones are 5.99/lb (!), commercial ones around $1/each.
Cost of this recipe as I made it: ≈$4.00. Deliciousness-for-money rating: 3 of 5.