So as usual this is really easy to make and bursting with flavor. This is really just another variation of an aglio e olio recipe, but in this case the aglio is cooked twice. By slowly cooking the garlic and peppers first–and then straining them out–the oil becomes infused with flavor, which is then compounded when the flavorings are added back into the dish. Anyhow, you can really use what ever vegetable you have on hand; this is just a guide. This makes a great side dish or you can also (like I did tonight–top a pasta dish with it. If you want to turn this into a carnivore’s meal add chicken or shrimp.
Mixed Vegetables with Twice-Cooked Garlic, Hot Peppers, and Lemon
¼ cup olive oil
3 or 4 cloves garlic, sliced thin
¼ teaspoon crushed hot pepper
2 or 3 florets cauliflower, sliced
2 or 3 florets broccoli, sliced
1 small carrot, sliced
a handful of green beans, cut in half
¼ teaspoon kosher salt
1 tablespoon lemon juice
Combine the olive oil, sliced garlic, and crushed pepper in a small skillet at room temperature. Place the skillet over medium heat and cook the garlic and pepper for about 5 minutes, or until the garlic is golden but not burnt. Carefully strain the olive oil into a larger skillet, reserving the garlic and peppers. Place this skillet over medium-high heat, and when it is hot add the vegetables. Cook the vegetables for a few minutes, tossing and turning as necessary. While the vegetables are cooking, minced the cooked garlic and peppers, then add it to the vegetables along with the salt. Cook the vegetables for a couple minutes longer, until they begin to brown but are still al dente. Stir in the lemon juice; cook the vegetables another few seconds, then remove from the heat.