Garden delights, heathly cooking, veggies......
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Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with. 

  • 1/2 onion chopped
  • 2 sticks celery chopped
  • 2 carrots chopped
  • 1/3 bell pepper chopped
  • 3 tablespoon olive oil
  • 3 cloves thin sliced garlic
  • 1 good teaspoon salt ( as opposed to a bad teaspoon)
  • 1 sliced zucchini
  • 1 sliced yellow squash
  • 1 teaspoon Moroccan spice
  • 4 small tomatoes quartered 
  • Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size)
  • 1 can chicken or vegetable broth
  • 1/2 lemon

Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on the top cover and cook ten more minutes. 

I added Klamata olives, I did not care for them too much in this dish. I also added some slow cooked venison which was awesome. You could add a protein to make it a complete dish. 

After cooking and once served up squeeze the lemon on top. 

I served this once with couscous and once with pre cook lasagna noodles sprinkled with parimisian cheese, olive oil and baked. Both where awesome. 

As always we hope you enjoy.

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