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The other two vegetables we're going to be adding here, are mushrooms and zucchini, so
we're also going to slice our mushrooms, as we did our red peppers and onions, and we're
going to take our zucchini, and we're going to cut off the ends. Then, we're going to
do these like we did the carrots, in little disks. All right, now we're going to prepare
our rosemary, so what we can do, is either pick off each leaf individually, like that,
or you can grab about three quarters of the way up, and you can tell where it starts to
get soft. That's where you want to grab, and then you can just pull down, and all of the
little leaves will come off. Then, you can go ahead, and pick the leaves off the top,
avoiding the stem.
Mince and turn ,and we'll cut it until there are no large hearts of the leaf left.