Brussels Sprouts and Zucchini in Tomato Sauce Recipe. Pasta Adaptation
Posted on 20th of September, 2011 by Lévana
Brussels sprouts, zucchini and tomatoes: Mediterranean flavors at their best! Brussels Sprouts dishes are a frequent Passover and year-round treat at my table. I find brussels sprouts somewhat underrated and underused in our country. They are much more exciting than they sound, and much less innocent than they look; and their pungent bite provides a nice counterpoint to the mildness of the zucchini. I am including a very simple adaptation of this dish for Pasta, which will make a perfect vegetarian main course.
3 tablespoons olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced 1/2 inch
1 pint brussels sprouts, the smaller the better, frozen OK, larger ones halved lengthwise
1 large tomato, diced (settle for 1 cup canned crushed tomatoes)
½ cup golden or dark raisins
1 teaspoon turmeric
2 bay leaves, or ½ teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
¼ cup chopped parsley
Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, toma- toes, raisins, turmeric, bay leaves, water, salt and pepper, and bring to a boil. Reduce the flame to medium and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.
Variation: Substitute one pound sliced fresh or frozen okra, or diced eggplant, for the brussels sprouts and proceed exactly as above.
Increase the olive oil to 1/2 cup, and the crushed tomatoes to 3 cups. Use 1 pound pasta, any kind, including Gluten-Free plus 1/2 cup of the pasta cooking liquid.