Photo: Vegetable Bundles Recipe
Ingredients
- 2 tablespoons unsalted butter
- 4 long sprigs fresh thyme
- 4 long sprigs fresh oregano
- 1 clove garlic, chopped
- 1 cup white wine
- 1 cup chicken stock
- 1 lemon, zested and juiced
- 1 medium zucchini, cut into ribbons
- 8 string beans
- 4 asparagus, ends snapped
- 1 medium yellow squash, cut into quarters lengthwise
- Kosher salt and freshly ground black pepper
Directions
In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
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By KMCosta
Dorchester, MA
on July 31, 2011
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Loved it, great for spring veggies.
By mismenagerie_10...
Sonoma, CA
on June 04, 2011
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I love this recipe, except for the added acidity of the lemon juice. My family thought the zucchini was pickles! :-/
I will leave the juice out next time, and just add the zest.
Not the easy "anniversary" recipe it claims to be. But, the presentation is lovely. When I get the ratios right, it'll make for a nice vegetable dish for parties.
By cherilynw_11884550
jefferson city, MO
on May 28, 2011
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Delicious! The broth made the vegetables full of flavor!!! I cooked my bundles a bit longer, but loved the recipe and the creativity of the dish. Great way to serve alot of veggies in one flavorful dish! I love you Big Daddy!
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