Recipe: Summer vegetables with soffrito and mint

CHARLOTTE, NC (WBTV) - Summer Vegetables with Soffrito and Mint

Ingredients                    Serves 4 to 6

3 Tbsp. coconut oil

2 spring onions

1 red bell pepper

2 stalks celery

4 cloves garlic

½  tsp crushed red pepper

(add more pepper for spicy kick)

¼ cup green olives, sliced

Sea salt to taste

2 lbs. selection of summer vegetables like: squash, tomatoes, eggplant, carrots, snap peas

¼ cup mint leaves

  1. Mince onion, bell pepper, celery and garlic.  Keep separated.
  2. Make the soffrito by melting 2 Tbsp. of the coconut oil in a medium sauté pan, then add the onion, garlic and red pepper flake.  Cook until onions are translucent, this will intensify the flavor. Add bell pepper and celery and sauté to soften. Add olives and salt to taste.
  3. In a separate sauté pan, add the remaining coconut oil and cook the vegetables to desired tenderness. Add soffrito, season with additional salt if needed, then serve garnished with mint leaves.

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