It’s been spring here in South Texas since February.
Honestly, it’s summer. There’s no denying the fact that today the temperature reached 100 degrees. It made me want to cry, but I was too dehydrated from the heat that it was moot.
I can’t help feel like spring could stick around a bit with a dish like this.
1 sm. to med. zucchini
3 cauliflower florets
1.5 cups broccoli
1.5 cups carrots
5 portobella caps
1 small onion
2 cloves garlic
2 T. EVOO
1 14 oz. can diced tomatoes
1/4 cup cream cheese
Chop all of the veggies. It should look like this:
I left the garlic whole and added it to the 2 T. of EVOO. Then I added the carrots, onion, broccoli, & cauliflower. I cooked it for about 10 minutes, then I added in the zucchini and cooked it for another 5 minutes or so. Once it seemed that everything had cooked down enough I added the mushrooms and tomatoes. Stir in the cream cheese if you choose to use it.
It turned out great, I just wish my pictures had turned out better.
All of the veggies were in the dish even though you can’t see them.
Sorry it’s a crappy picture.