Braised Summer Vegetables with a Green Herb Sauce

Braised Summer Vegetables with a Green Herb Sauce
24 Ingredients
  • Vegetable braise
  • 2 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 6 small onions, halved, or 2 large onions, cut into 2-inch pieces
  • 7 large cloves garlic, peeled and halved
  • 3 sprigs fresh thyme
  • 6 fresh sage leaves
  • 12 small or 3 large carrots, peeled and cut into 3-inch lengths
  • 12 ounces small new potatoes, scrubbed and cut into 1 1/2-inch wedges
  • 8 ounces yellow wax beans or a mixture of beans, trimmed and cut in half
  • 5 medium tomatoes, peeled (see tip), seeded and quartered, juice reserved
  • 1 large yellow or orange bell pepper, cut into strips
  • 1 pound summer squash, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Green herb sauce
  • 1/3 cup packed fresh basil leaves
  • 1/3 cup flat-leaf parsley leaves
  • 2 tablespoons fresh marjoram leaves
  • 1 small clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons water, or more if necessary
  • 2 tablespoons capers, rinsed
  • Pinch of salt
Nutrition
391
20% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

19% 13

Saturated

9% 2

Trans

- 0

Carbs

20% 60

Fiber

59% 15

Sugars

- 14

Protein

29% 15

Cholesterol

- 0

Sodium

17% 396

Calcium

22% 225

Magnesium

36% 145

Potassium

54% 1899

Iron

39% 7

Zinc

17% 3

Vitamin A

379% 18931

Vitamin C

140% 84

Thiamin (B1)

26% 0

Riboflavin (B2)

17% 0

Niacin (B3)

16% 3

Vitamin B6

45% 1

Folic Acid (B9)

62% 247

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 3

Vitamin K

151% 121
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