CHEF IVAN FLOWERS’ HARVEST BLEND RECIPE
Serves 4. All veggies below are cut into a large dice, with exception of cherry tomatoes, those are halved.
3 Zucchini
3 Yellow Squash
2 Red Bell Peppers
1 Large Red Onion
1 Cup Cherry Tomatoes
2 Tbsp. Canola Oil
1 Tsp. Granulated Garlic
1 Tsp. Italian Herbs
3 Tbsp. Grated Parmesan
Juice 2 Limes
3 Tbsp. Hoisin Sauce
Heat sauté pan with canola oil in it over medium-low heat for about two minutes.
Add in all the veggies, Italian herbs, and granulated garlic. Stir. Saute for seven minutes.
Add salt and pepper to taste. Stir in Hoisin sauce, squeeze in lime juice and top with Parmesan.
Enjoy!
