I've been up at the lake, for almost a week. When I come here, it's always a challenge to plan the food. Just enough for the whole week. I always hope to return home bringing back almost nothing. Each time I'm here, I get a little closer to this self-imposed goal 😉
Today it's really hot, so it seemed like a good time to turn some yummy vegetables into a back-burner-slow-simmered sauce for ravioli or your favorite pasta.
2-3 med. carrots
1 med. zucchini
1/2 med. onion*
6 cloves garlic*
1-2T good quality EVOO
a splash of white balsamic vinegar
~ salt, pepper, Southwest Chipotle seasoning
~ Old Bay Garlic and Herb - or whatever you like
Chop, slice, mince the vegetables, season and sauté in EVOO adding a little water or juice from the tomatoes. Cover and simmer, about an hour, stirring occasionally, until the vegetables are soft. This will bring out all the flavors. Add the tomatoes and sauce, cover and bring to a simmer for 10 minutes. Now put the *little bit of the onion and garlic that you've kept to the end to add a fresh bite of flavor. Cover and chill until ravioli is cooked. Reheat the sauce, serve topped with a little fresh grated Parmesan or other dry, strong-flavored cheese. . .Lin
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