Elena's Colorful Vegetable Mix
A vegetarian recipe that really tastes and looks amazing! Wonderful along side meat, fish or egg dishes, with a slight tangy note.
Directions
Wash the vegetables and prepare them the following way:
For carrots and zucchini: remove top and bottom and cut in long, thin pieces, like big matchsticks
For peppers: remove the stalk and all seeds, cut in long thin pieces
For cabbages: cut the leaves into stripes
For string beans: remove top and bottom
For onions: peel off and cut in thin slices
Pour the oil in a pan or a wok and heat
Add all vegetables in the hot oil and stir very well
Cook for 5 minutes, stirring often
Add some salt, the curry and the mustard and stir well
Cook for other 5 minutes or until the vegetables are well cooked (try with a carrot: it's the one that takes longer)
Additional Notes
I shouldn't say it, but this recipe is an exceptional way to get rid of all the leftover
vegetables that are sometimes found in a fridge.
A single zucchini, half a pepper, an old carrot remained unused from other recipes. I used them all to make this mix and it was a hit!
