Mediterranean Vegetables in a Creamy White Wine Sauce

Ingredients

• 2 tablespoons olive oil
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 white onion, diced
• 1 garlic clove, crushed
• 1 zucchini, sliced
• 6 mushrooms, quartered
• 1/2 cup dry white wine
• 1 chicken stock cube
• 1/2 cup heavy cream

Directions

1. 1

   In a skillet over medium heat, warm up the olive oil.

2. 2

   Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.

3. 3

   Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.

4. 4

   Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.

5. 5

   Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.

6. 6

   Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.

7. 7

   Serve over pasta, rice, baked potatoes, chicken or as a side dish.