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, tomatoes, 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.
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.