Season vegetables with salsa brava

Get those greens into your meals and make them as tasty as possible with an irresistible sauce. How? In this veggie and salsa brava combo.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine Mediterranean

Servings 4 people

Ingredients

100 g Asparagus
100 g Green Beans
100 g Red Pepper
100 g Zucchini
100 g Carrots
100 g Red Onion
100 g Leak
Salsa brava The Tapas Sauces
Salt
Pepper
Vegetable Oil

Instructions

Chop vegetables into small cubes of roughly the same size.
Add salt to water and bring to a boil.
Add vegetables to boiling water and let boil.
Remove vegetables.
Sautee the vegetables in a pan with vegetable oil for 1 minute.
Add salt and pepper to the vegetables.
Remove vegetables from pan and place on plate.
Add a few dollops of salsa brava The Tapas Sauces and serve.

Video

Notes

Wondering how to make a vegetable-rich dish that’s also packed with comforting flavor? This season vegetables recipe could be exactly what you’re looking for. Made with a diverse assortment of veggies that are chopped and boiled, then mixed with the unmatchable flavor of one of Spain’s most popular sauces.

Once your favorite vegetables are in season, fresh, fragrant, and full of color, it’s time to make the most of them by finding the right recipe and letting their magic bloom on the plate. Meals like these will please not only vegan or vegetarian recipe lovers but anyone who enjoys a tasty lunch or dinner.

Best way to cook vegetables

While boiling and frying are among the quickest and easiest of methods, there are various ways to cook vegetables, which result in their own distinct effects on texture and flavor. One of those regarded as ideal for a highly satisfying veggie experience is the steaming method.

How to steam vegetables

The first step is to add an inch or two of water to your saucepan. Then, place a steamer basket on top and allow the water to boil. Put the vegetables into the steamer basket once the water has started boiling. Cover it with the lid of the saucepan, lower the temperature, and let the vegetables steam until they have achieved the desired level of tenderness.

How to roast vegetables

Roasting vegetables may take more time than other methods, but the result is worth it. What you get is a delicious, crispy, warm, and comforting texture with a slightly browned exterior. As many will attest, roasted vegetables may well be veggies in their finest form.

Preheat the oven to 425 degrees F. Make sure there is a rack ready and waiting in the middle shelf of the oven.
Chop up the vegetables into roughly similar shapes and sizes, resembling small cubes.
Place the diced vegetables onto a baking sheet atop a tray.
Smother the veggies in olive oil and the seasonings of your choice.
Place the tray in the oven on the middle shelf and allow the vegetables to cook.
Remove when done and serve.

How long to roast vegetables

Spring and summer veggies, such as squash, peppers, asparagus, beans, and mushrooms, cook in about half the time as potatoes and root and winter vegetables. On average, you should cook the former for at least 20-30 minutes at 400-425 degrees. The latter roasts for approximately 45 minutes at the same temperature.

Best way to boil vegetables

Place the vegetables in a saucepan, and add salted water. Place the lid on the saucepan, bring to a boil as fast as possible, then reduce the heat and simmer gently until soft when tested with a skewer, the point of a knife, or a fork. Always simmer vegetables since excessive boiling will cause them to split up.

Best way to fry vegetables

Once placed in the frying pan with oil, the next step is to know how long you should fry them. So, what is the ideal time? It depends! Hard vegetables, such as sweet potatoes and carrots, can take 10-15 minutes to cook. Medium-firm veggies, such as onions and celery, typically require 6-8 minutes. Soft veggies, on the other hand, like snow peas, zucchini, and squash, take around 3-5 minutes to cook.

Keyword salsa, salsa brava, sauce, vegetables