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.
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.