Braised asparagus and zucchini with fetta

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

Recipe «Braised asparagus and zucchini with fetta» presented in category Recipes / Meat, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.