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Ingredients

• Vegetable braise
• 2 tablespoons extra-virgin olive oil
• 2 bay leaves
• 6 small onions, halved, or 2 large onions, cut into 2-inch pieces
• 7 large cloves garlic, peeled and halved
• 3 sprigs fresh thyme
• 6 fresh sage leaves
• 12 small or 3 large carrots, peeled and cut into 3-inch lengths
• 12 ounces small new potatoes, scrubbed and cut into 1 1/2-inch wedges
• 8 ounces yellow wax beans or a mixture of beans, trimmed and cut in half
• 5 medium tomatoes, peeled (see Tip), seeded and quartered, juice reserved
• 1 large yellow or orange bell pepper, cut into strips
• 1 pound summer squash, cut into 2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Green herb sauce
• 1/3 cup packed fresh basil leaves
• 1/3 cup flat-leaf parsley leaves
• 2 tablespoons fresh marjoram leaves
• 1 small clove garlic
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons water, or more if necessary
• 2 tablespoons capers, rinsed
• Pinch of salt

Description

Braised Summer Vegetables With A Green Herb Sauce - The Huffington Post

Kitchen Daily