I confess. I like spicy food, but not necessarily, mouth-on-fire, hot food. Maybe a better way to say it is, I like food that is well seasoned. While this recipe has the traditional vegetables you find in a medley, the addition of mole sauce gives a little extra depth and richness to the flavor. It’s also nice because you can make a large batch at one time to create leftovers for a few days during the Daniel Fast.
Serving suggestion: To increase the heartiness of this meal, serve with Mexican rice.
- Zucchini (Other options include Cauliflower or Broccoli)
- Red Bell Pepper
- Carrots (I used shredded to give variety to the texture)
- Minced Garlic or 1 Clove of Garlic
- Mushrooms (optional)
- Goya Mole paste, about 1 tbsp
- Olive oil
- Cut/chop zucchini, red bell pepper and any other veggies you are using into your preferred size.
- In a large skillet or wok, pour a generous amount of olive oil, mole paste and simmer onion and minced garlic until onion becomes almost clear.
- Increase to medium-high and add remaining vegetables.
- Toss veggies frequently to coat with the olive oil/mole blend and cook until they reach the desired level of tenderness
- Season with salt/pepper to taste
Did you try this recipe? If so, be sure to post pictures or comments below. Bon appetit from the Be Well My Soul Kitchen!