Help me recreate this veggie dish

[Anonymous]

Had at an American Italian type place on a trip in the philadelphia area.

Described as sautéed veggies in white wine, olive oil, garlic sauce. Tomatoes, red onion, carrots, squash, zucchini were the veggies. How can I make this? I'm not a great cook but willing to try b/c I can't eat wheat and I'm a vegetarian. Help! Please
So delicious.

[Anonymous]

I suggest:

1. Warm some olive oil in a pan and slowly sautee the onion, carrots, squash and zucchini. Let them go low and slow, around 20-30 min.

2. Near the end of the saute, add in some garlic

3. Then add tomatoes and white wine. Good amounts of salt and pepper.

Serve with a little parmesan grated on top.

[Anonymous]

Anonymous wrote:I suggest:

1. Warm some olive oil in a pan and slowly sautee the onion, carrots, squash and zucchini. Let them go low and slow, around 20-30 min.

2. Near the end of the saute, add in some garlic

3. Then add tomatoes and white wine. Good amounts of salt and pepper.

Serve with a little parmesan grated on top.

Start with the onions. Do them until they start to "sweat" (ie begin to look slightly translucent), about 8 minutes. THEN add the carrots, sauté for another 5-8 minutes. THEN add the squash, sauté for around 5 minutes.

Continue with steps 2-4.

Squash cooks much faster than onions. If you add them at the same time, you will have mushy squash.

[Anonymous]

Thanks for the responses so far. How much wine? The alcohol will burn off, right? So I need to cook it how long after adding wine?

[Anonymous]

Anonymous wrote:Thanks for the responses so far. How much wine? The alcohol will burn off, right? So I need to cook it how long after adding wine?

Until it smells done and is no longer runny

[Anonymous]

1. Cut carrots, and zucchini in similar sized pieces. Depending on the kind of squash, you may need to roast it in the oven (see recipe below). Cut onion. Mince garlic.

2. Heat pan to medium/medium high. (If using non-stick, don't preheat pan without oil.) Put 2TB olive oil in saute pan. OO has a low smoke point, so you don't want it on high or it blacken and be bitter. If this happens wipe out with paper towel. Hover your hand over the pan for a few seconds to judge that it's hot.

3. If not caramelizing onions (see recipe below), put them in first with pinch of salt to get soft. Add in carrots. Zucchini cuts pretty fast, so carrots should be tender when you put them in. Can add squash at this point.

4. Add minced garlic. Make sure it doesn't burn or it can be bitter.

5. At last minute, turn heat up to high and add 1/4 cup white wine to get up any good flavorful bits (call fond) and deglaze pan. Stir until wine evaporates. Yes, alcohol burns off.

6. Turn heat down to medium. Add tomatoes. Fresh will cook fast; canned will take 3 minutes or so.

For tomatoes, if using fresh, I'd suggest plum or grape--chopped and seeded. Cut it in half and squeeze out the seeds in the sink or separate bowl. You can use canned stewed tomatoes and break them up with flat edge spatula.

How to cut an onion:
http://www.youtube.com/watch?v=Znv46pRiDIk&list=SPB06D15EC684D362F

How to mince garlic:
http://www.youtube.com/watch?v=FSX1ALAo8wI&list=SPB06D15EC684D362F

How to saute:
http://www.youtube.com/watch?v=5LIjTp6FEbE

The saute snap:
http://www.youtube.com/watch?v=buLr3RAD5lQ&list=SPB06D15EC684D362F

(I can't do this; I just use a wooden spatula.)

Caramelize onions ahead 20-25 minutes for extra deliciousness:
http://www.epicurious.com/recipes/food/views/Winter-Squash-with-Caramelized-Onions-106292

[Anonymous]

Love it, thanks, I need all the details!!!