Adobo Inspired Vegetables
Alex Del Rosario
Yields: 6 servings
INGREDIENTS
1 medium head cauliflower, cut into florets
2 small zucchini, halved lengthwise and cut into half-moon shapes
4 medium carrots, sliced into rounds
2 tablespoons olive oil
¼ cup water
½ cup rice vinegar
¼ cup fresh lime juice
5 cloves garlic, minced
1/4 teaspoons ground black pepper
1 bay leaf
1/2 red bell pepper, seeded and diced (Optional)
PROCESS
Preheat the oven to 425°F. Arrange the chopped cauliflower, zucchini, and carrots on a baking sheet.
Drizzle lightly with olive oil and roast for 15 minutes.
Mix water, vinegar, lime juice, garlic, black pepper, bay leaf, and red bell pepper together in a large pan over medium heat.
Add the roasted vegetables, cover, and let cook for 5 minutes.
Uncover and cook 10-15 minutes more, stirring occasionally, until the vinegar sauce thickens and the vegetables are soft.
Sprinkle with herbs and serve warm, with brown rice if desired.
*Note:
The quantity of ingredients mentioned in the recipes are usually adult doses which may be modified for children accordingly
You could blend the mix if your child can’t chew and swallow well.
