Italian Vegetable Skillet with Roasted Garlic and Pine Nuts
If you ever find yourself craving something delightfully Italian but not in the mood for pasta or meat, this Italian Vegetable Skillet with Roasted Garlic and Pine Nuts is your answer. It’s a hearty, satisfying dish brimming with roasted garlic’s rich, mellow sweetness and the crunch of toasted pine nuts, ideal for either a fulfilling side dish or a main course on its own. My husband and I found this dish irresistible, and I’m sure you will too! Here’s how you can make this scrumptious skillet:
Ingredients
- 1-2 tablespoons olive oil
- 1 head garlic
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1/2 cup black olives, sliced
- 1-2 tablespoons fresh oregano, minced
- 1-2 tablespoons fresh basil, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup Romano cheese, grated
- 2 tablespoons Asiago cheese, grated
- 1/4 cup pine nuts, toasted
Instructions
1. Prepare the Roasted Garlic:
Begin by preheating your oven to 325°F (165°C). Line a baking pan with aluminum foil for easy cleanup. Take a whole head of garlic and cut off the top 1/4 to 1/3, exposing the cloves. Drizzle with a bit of olive oil and place the garlic cut-side down on the prepared pan. Roast in the oven for 1 to 1 1/4 hours, or until the cloves are softened and caramelized. Let the garlic cool slightly before handling.
2. Cook the Garlic:
In a large skillet or sauté pan, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Squeeze the softened garlic cloves out of their skins and into the pan, discarding the papery skins. Mash a few of the garlic cloves into the butter and oil mixture, stirring well to infuse the flavors.
3. Sauté the Onions:
Add the finely chopped yellow onion to the pan and cook until it becomes slightly softened, stirring occasionally.
4. Add the Vegetables:
Incorporate the sliced zucchini, diced red bell pepper, and sliced cremini mushrooms into the pan. Cook for about 4 minutes, allowing the vegetables to start tenderizing.
5. Mix in the Flavors:
Stir in the chopped sun-dried tomatoes and sliced black olives. Add the minced fresh oregano and basil. Season with sea salt and freshly ground black pepper to taste. If you enjoy a bit of heat, this is the moment to add crushed red pepper flakes. Continue cooking for 6-8 minutes, or until the vegetables are cooked to your desired level of tenderness.
6. Finish and Serve:
Before serving, sprinkle the mixture with grated Romano or Asiago cheese (or a combination of both). Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then scatter them over the top of the dish.
This Italian Vegetable Skillet with Roasted Garlic and Pine Nuts is bursting with flavor and makes a wonderful addition to any meal. Enjoy it as a hearty side or as a satisfying standalone dish! 🌟🥄🍴
