CHUNKY VEGGIE MUNCHY 2.0

1 zucchini or 2 yellow summer squash, sliced

1 cucumber, thickly sliced

1 green pepper

2 red and/or yellow peppers

2 stalks celery, thickly sliced

1 can quartered artichoke hearts, drained

1 4 oz. jar. whole mushrooms

10 baby carrots, halved

1 small onion, thinly sliced

8 cloves of garlic, thickly sliced

2 handfuls olives, pref Spanish and black calamata

Juice of 4-5 lemons

1 tsp cumin

Shake or more of cayenne

1 tsp. salt (optional, not on P1)

Vegetables should all be cut in bite-size chunks and put in large bowl. Add onions, garlic and olives. Stir cumin, cayenne (to taste) and salt, if using, into lemon juice. Toss with vegetables. Place in glass container, pref. a wide-mouthed jar. Let set  in refrigerator for several hours. Will last for several days if kept cold.

You can use any hard vegetables, but I'm not fond of broccoli or cauliflower in this. Mild turnip, daikon or jicama would be good. Red radish colors the other vegetables. Cherry tomatoes and fresh mushrooms are OK if you're going to use it within a couple days.

 

It can be part of a main dish,

FISH WITH CHUNKY VEGGIE MUNCHY

(One serving, can be multiplied)

2 cups Chunky Veggie Munchy

6-oz. fish filet (I used salmon)

(Optional) 1/2 teaspoon olive oil

Preheat oven to 400 degrees. Line metal pan with foil. Mix oil into veggie mix or spray foil with olive-oil-based cooking spray. Spoon vegetable mixture into pan, reserving juice. Place fish filets on top of vegetables. Spoon juice over fish. Bake for 20 minutes