Braised asparagus and zucchini with fetta

Cooking Meat Braised asparagus and zucchini with fetta

Serve this Mediterranean style side for a new take on the three veg standard.

Lables: Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Melt butter in a large frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add stock. Bring to a simmer.
  2. Add zucchini, capsicum and asparagus. Cover. Reduce heat to low. Simmer for 6 minutes, turning halfway during cooking or until vegetables are just tender. Top with olives and fetta. Season with salt and pepper. Serve.

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40g butter
2 garlic cloves, thinly sliced
1/2 cup Massel chicken style liquid stock
2 small zucchini, thickly sliced diagonally
1 small red capsicum, sliced
2 bunches asparagus, trimmed
1/2 cup pitted Sicilian olives
50g feta, crumbled

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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