When cooking, a big thing I like to do is think of ways to make my favorite comfort foods into something a bit healthier. I don't know if this is because I am Italian but anything that is covered in marinara sauce is my comfort food. Since summer is coming, I am trying to cut down on the pastas and carbs. Problem is I still want a way to eat my marinara sauce, which is usually covering my pasta and pizza. So this blog is my idea on a Pasta-less Primavera. I want to call this post more of an idea over a recipe because it doesn't have very strict directions. If there is a vegetable you don't like in it, take it out. Or if there is something you wish to add, go for it! I did want to stick with the vegetables that you usually see in a primavera dish, but added some to make it more hearty and filling.
So, what I used
First thing that I did was chop up about 2-3 cups of Broccoli. I added a handful of shredded carrots and chopped half a red onion, set aside in a bowl.
Next I chopped up and added to a separate bowl: the Butternut Squash, Eggplant, Green and Yellow Zucchini, and Red Bell Pepper.
Now, in a large pot (since we have a lot of veggies!) we are going to heat about 2 Tbsp of Olive Oil and 2 Tbsp of Garlic on Medium-High heat. You now add your broccoli, carrots, and red onions. Cook for about 3 minutes, stirring occasionally.
We now want to slowly add your big bowl of veggies (Squash, Eggplant, Red Pepper, and Zucchinis). Add some more Olive Oil to coat the veggies so they do not get stuck to the pot. Cover your pot and fully cook vegetables (about 10-15 minutes), stirring occasionally.
Once vegetables are cooked, add your Spinach/Kale, Grape Tomatoes, Basil Leaves, Oregano, Onion Powder, Garlic Powder, Italian Seasoning all to taste!
Gently stir until Spinach/Kale is cooked. Serve veggies topped with your favorite marinara sauce.