Mixed vegetables with garlic and marjoram with sauces

05999 GREAT MIXED VEGETABLES with garlic and MARJORAM INGREDIENTS for 4 PEOPLE 4 new leaves carrots, Zucchini, unpeeled 2 green, 4 spring onions, 80 g of green beans, mange-80 g, 80 g of peeled potato novels, 40 g of courgette flowers, 2 small firm tomatoes, 3 tablespoons olive oil, 2 cloves of garlic, 4 sprigs Marjoram, a spoonful of sugar, a tablespoon of salt, pepper and salt until carrots Scraped with a knife and remove the leaves marred.

Divide them in half vertically.

Check the zucchini, snow peas and green beans, peeled garlic.

Cut away the green onions, roots surface membranes and the hardest part of the leaves.

Remove green outer filaments but not the pumpkin flower peduncles.

Disconnect the yellow inner strands with your fingers, trying not to break the flowers and clean with damp paper towels.

Wash the prepared vegetables, tomatoes, chips and Marjoram in cold water.

Do not remove the green tomatoes and divide them into quarters, including glass.

Cut the zucchini slices.

Heat the oil in a saucepan and sauté for 30 seconds the garlic and a sprig of Marjoram.

Insaporitevi for a minute carrots, spring onions and fries.

Pour a litre of boiling water, salted with coarse salt and then return to a boil.

Cook over low heat for 8 m.

Add Zucchini, snow peas and green beans and cook for 10 minutes after resumption of boil, then add the tomatoes and Zucchini Flowers and continue cooking for a m.

Drain the vegetables with a slotted spoon and place them on a serving dish.

Leave about one cup of broth in the saucepan, add pepper and sugar.

Let thicken for 5 minutes over high heat.

Remove garlic and marjoram, add salt and pour over vegetables.

Garnish with fresh Marjoram and serve.

You can make it even nicer this vegetarian preparation with low-calorie sauces: FAKE MAYONNAISE in a blender Pour 2 tablespoons mustard, a tablespoon of lemon juice and a pinch of salt.

Blend and add Dropwise 3 tablespoons light olive oil 3-4 tablespoons of warm water.

You have to get a swollen and quite consistent sauce.

Place in a bowl and garnish with Marjoram leaves.

Peeled PEPPER SAUCE a big oven baked pepper (you buy already cooked in supermarkets and greengrocers).

Privatel core, seeds and pith.

Puree the pulp with salt, pepper and a jar of yogurt, until obtaining a smooth and homogeneous preparation.

Place in a bowl and garnish with a few capers.

PARSLEY SALMORIGLIO Poured steel in a saucepan the lemon juice, 4 tablespoons olive oil and 1/2 glass of warm water.

Add salt and pepper and heat to sweet fire, mounting with hand blender until mixture is Puffy, clear and quite dense.

Remove from heat and carefully, always with the Blender, 2 tablespoons chopped parsley.

Place in a bowl and serve.