Vegetable Trio

Vegetable Trio Recipe with Carrots, Green Beans, and Mushrooms

| Servings: 4

Introduction

Vegetable Trio is a delicious and nutritious dish that combines the flavors of carrots, green beans, and mushrooms. This recipe is perfect for a side dish or a light meal on its own.

History

The Vegetable Trio recipe has been a popular choice for home cooks for many years. It is a simple and versatile dish that can be customized with different seasonings and ingredients.

Ingredients

4 large carrots, julienned
0.5 lb (227 g) fresh green beans, cut into 2-inch pieces
1.5 cups sliced fresh mushrooms
1 tsp salt
0.5 tsp dried thyme
2 tbsp butter

How to prepare

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt, and thyme in butter over medium heat for 15 minutes or until the beans are crisp-tender.

Variations

You can customize this recipe by adding other vegetables such as bell peppers, zucchini, or broccoli. You can also experiment with different seasonings and herbs to change the flavor profile.

Cooking Tips & Tricks

To ensure that the vegetables are cooked evenly, make sure to cut them into uniform sizes. Be sure to stir the vegetables frequently while cooking to prevent them from sticking to the pan.

Serving Suggestions

Serve the Vegetable Trio as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

The key to making this dish is to cook the vegetables until they are crisp-tender. Be sure not to overcook them, as they will become mushy.

Ingredient Substitutions

If you don't have fresh mushrooms, you can use canned mushrooms instead. You can also use olive oil instead of butter for a healthier option.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until you are ready to cook them. This dish is best served fresh, so be sure to reheat it before serving.

Presentation Ideas

Serve the Vegetable Trio in a colorful dish to showcase the vibrant colors of the vegetables. Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor.

Pairing Recommendations

This dish pairs well with a variety of proteins such as chicken, fish, or tofu. It also goes well with a side of rice or quinoa.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 7g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

Summary

Vegetable Trio is a low-calorie dish that is high in vitamins and minerals. It is a healthy and delicious option for a side dish or light meal.

Summary

Vegetable Trio is a simple and delicious dish that is packed with flavor and nutrients. It is a versatile recipe that can be customized to suit your taste preferences. Enjoy this healthy and satisfying dish as a side or main course.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting my Aunt Mary in her cozy little kitchen. She was busy chopping vegetables and singing along to the radio, a smile on her face as she worked. I asked her what she was making, and she told me it was her famous Vegetable Trio dish.

I watched in awe as Aunt Mary worked her magic in the kitchen. She sautéed onions, bell peppers, and zucchini in a bit of olive oil until they were tender and fragrant. Then she added a splash of balsamic vinegar and a sprinkle of fresh herbs, letting the flavors meld together beautifully.

As she plated the dish and garnished it with a handful of toasted pine nuts, I couldn't wait to dig in. The first bite was pure bliss - the vegetables were perfectly cooked, with just the right amount of crunch and a burst of flavor in every bite. I asked Aunt Mary for the recipe, and she laughed and said it was a family secret that had been passed down for generations.

I begged her to share it with me, and after a bit of convincing, she finally relented. As she wrote down the ingredients and instructions for me, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Aunt Mary's Vegetable Trio countless times. I have tweaked the recipe here and there, adding my own personal touch with different herbs and spices. But the core of the dish - the three simple vegetables cooked to perfection - remains the same.

I have shared this recipe with friends and family, always receiving rave reviews. They ask me where I learned to make such a delicious dish, and I tell them about that warm summer day in Aunt Mary's kitchen.

But the truth is, Aunt Mary wasn't the only one who taught me how to make Vegetable Trio. I have gathered recipes and cooking tips from various places and people over the years, each one adding their own unique twist to the dish.

I remember the time I visited my friend Sarah and she made Vegetable Trio with a dash of cayenne pepper for an extra kick. Or the time I attended a cooking class where the instructor used cherry tomatoes instead of bell peppers for a burst of sweetness.

Each new variation of the recipe brought a fresh perspective and inspired me to experiment even more in the kitchen. I have tried adding different vegetables like eggplant or asparagus, or switching up the herbs to create a whole new flavor profile.

But no matter how many times I tweak the recipe, it always comes back to the simple combination of onions, bell peppers, and zucchini. There is something about those three vegetables that just work together so perfectly, creating a harmonious blend of flavors that is both comforting and satisfying.

As I sit in my own kitchen now, preparing Vegetable Trio for dinner tonight, I can't help but think back on all the memories and experiences that have led me to this moment. From Aunt Mary's cozy kitchen to Sarah's spicy take on the dish, each recipe I have collected along the way has shaped me into the cook I am today.

And I am grateful for every single one of them. Cooking is not just about following a recipe - it is about embracing the journey and letting the flavors of the past guide you towards a delicious future. And with each new dish I create, I know that I am paying homage to all the wonderful cooks who have inspired me along the way.

So as I take a bite of my Vegetable Trio tonight, savoring the familiar flavors and the memories they evoke, I can't help but smile. Because this recipe is more than just a dish - it is a reminder of the love, passion, and joy that cooking brings into my life. And for that, I am forever grateful.