Try this original mixed vegetable recipe
Made and reviewed by CHARLOTTE ANGELL
Rated by JON ANGELL
For The Advocate



Jon’s Rating: This is a recipe original to our very own Cattleman’s Advocate Test Kitchen cook. Not only does it taste absolutely great I suspect it may even be good for you. Generally speaking, I have often thought healthy eating involves a wide variety of foods in moderation. Besides that, I’m always hearing doctors and nutritionist harping we should eat more
vegetables. This recipe can help with that. I’m looking forward to this one on a regular basis, as long as the onions are sauté to a caramelized sweetness. I hate raw crunchy onions. With that stipulation, which isn’t an issue because the cook feels the same way I do about onions, I’d give this one 4 out of 4 hats.

I realize this will appear in our November issue: the month for Thanksgiving, and this may not seem like a holiday inspired side dish. However, I’d go on to say you can be thankful this one is a good recipe all year long as well as at home or camping. Give it a try!


Charlotte’s Mixed Vegetables

Olive oil
Small onion, diced
1-2 carrots, sliced thin
2 stalks celery, sliced thin
1 orange bell pepper
Small tomato, diced
½-1 cup green beans
2 small red potatoes
2-3 slices bacon,
Salt and pepper to taste

Add a small amount of olive oil in the bottom of a skillet.
Heat oil to medium high heat; add the bacon, onion and carrots. Sauté until onion is transparent, 5 minutes or so. Add celery and bell pepper, continue cooking for another 3-5 minutes. Meanwhile, wash potatoes, make a small slice in the skin, and microwave for 2-3 minutes. Take the potatoes out of microwave carefully, they will be hot, slice thinly and add to skillet along with leftover green beans and the diced tomato. Continue cooking, stirring occasionally, until the entire mixture is warmed through and the potatoes are slightly browned. Add olive oil as needed. Add salt and pepper to taste.