Recipe From: Grace McElhone, Markets Assistant
1-2 tablespoons oil
1/2 can of chickpeas (or other local bean)
1/2 cup cauliflower
1/2 cup broccoli
1/2 of a summer squash
1/2 of a zucchini
1 ear of corn, cut off the cob
1/2 a pepper
olive oil (or sunflower for local)
1 tsp Sandershire Rustic seasoning, or to taste
hummus or salsa
Before you start cooking, prepare all those vegetables. Everything should be approximately the size of a chickpea.
Heat oil in a pan over med-high.
When the oil is hot, add the potatoes and seasoning.
After the potatoes just start to brown, add the broccoli and cauliflower and chickpeas. Next, add the squash, zucchini, pepper, and corn.
Cook until brown and slightly crispy.
Serve in corn tortillas with lettuce and hummus.
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