Got two types of zucchini from my niece who has a patch of garden from the community she joined. She gave me a huge normal green-skinned zucchini and a medium-sized yellow-skinned zucchini. Bought a packet of carrots and one huge red capsicum and got leftover spinach and rocket salad.

Today, I am using something new, old, and given to me to make a colourful healthy dish. This is a simple easy vegetables dish with a few condiments to go with. Bring all the colourful vegetables you can get and combined them to make them the wonder of the brown plate.

Thanks to God, I have colourful vegetables to eat for the next two or perhaps three days. Well, my vegetables dish is healthy, comforting and delicious to have it with rice or noodles next day. Let’s cook!!!

Ingredients

1 green zucchini, cut the end, and cut to bite sized
1 yellow zucchini, cut the end, and cut to bite sized
1 red capsicum, seeded and cut into strips
4 carrots, cut circle bite sized
leftovers spinach and rocket
120 ml vegetables stock
1 1/2 Tbs minced garlic
oil
1 Tbs melted butter (OPT)
salt
pepper

Method

To blanch the vegetables

Bring a large saucepan of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add yellow zucchini to the boiling water and blanch for 3 minutes, uncovered, or the desired tenderness. Scoop out the yellow zucchini from boiling water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside. Next add the green zucchini to the boiling water and blanch for 3 minutes, uncovered, or the desired tenderness. Scoop out the green zucchini from boiling water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

Add carrot to the boiling water and blanch for 3 minutes, uncovered, or the desired degree of doneness. Scoop the carrots from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

To cook vegetables

Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic, and cook for 30 seconds. Then add in vegetables stock, cook for about 1-2 minutes. Next add in both zucchini, carrot, red capsicum, and cook for about 3 minutes. Now add in the leftover spinach and rocket, toss to mix well for 1-2 minutes.

Season with salt and pepper to taste. Enhance the vegetables at the end of cooking with 1 Tbs melted butter (OPT). Once vegetables are cooked transfer to two long brown square plates. When cool down, cling wrap one plate and keep in fridge. The other plate, serve with rice, roast chicken and bean shoots. Enjoy with a glass of red or white wine.

Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

https://helenscchin.com/2025/02/01/zucchini-carrot-red-capsicum-baby-spinach-and-rocket/

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