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Spring Season Transition Menu with Your Pressure Cooker

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A vibrant dish celebrating seasonal vegetables, dressed with herbs and feta, made effortlessly in a pressure cooker.

Ingredients

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  • 1 large zucchini (chopped)
  • 1 red bell pepper (sliced)
  • 1 red onion (cut into wedges)
  • 1 pint cherry tomatoes
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper (to taste)
  • 0.5 cup feta cheese (crumbled, for topping)
  • Lemon juice (fresh, for finishing)
  • Parsley (chopped, for garnish)
  • Sea salt and black pepper (for seasoning)

Instructions

  1. Prepare the Vegetables: Start by chopping your zucchini into bite-sized pieces, slicing the red bell pepper, and cutting the red onion into wedges.
  2. Sauté with Olive Oil: In your pressure cooker, set it to the sauté function and add the olive oil. Toss in the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Combine the Veggies: Add the chopped zucchini, sliced red bell pepper, and red onion. Season with sea salt and black pepper to taste, dried oregano, and dried thyme. Stir to coat the veggies.
  4. Add Cherry Tomatoes: Gently fold in the pint of cherry tomatoes, allowing them to nest among the other veggies.
  5. Pressure Cook the Medley: Close the lid and set it to high pressure for 5 minutes. Once done, allow a quick release of steam.
  6. Finish and Garnish: Sprinkle crumbled feta cheese on top, squeeze fresh lemon juice, and sprinkle chopped parsley.
  7. Serve and Enjoy: Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/spring-season-transition-menu-pressure-cooker/

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