A charred medley of fresh, crisp veggies is simply dressed with balsamic vinegar and EVOO in these stove-top prepared Balsamic Vegetables. Terrific "grilled" flavor, available to you without the grill!
1Bunch Asparagusremove woody stem on each stalk (cutting about 1½" off each bottom) and cut each stalk into thirds
1Zucchinicut into ¼" rounds
1Yellow Summer Squashcut into ¼" rounds
1Red Onioncoarsely chopped
2CupsBaby Bell Peppers
¼CupBalsamic Vinegar
¼CupExtra Virgin Olive Oilplus more for sauteing
Salt and Pepperto taste
Instructions
Wash, dry and cut your vegetables per the instructions above.
Place prepped veggies into a large mixing bowl. Pour oil and vinegar over vegetables and generously season with salt and pepper (start with a few pinches of salt and a few turns of freshly ground pepper. You can always adjust seasoning later). Toss with your hands to coat the vegetables. Allow to sit for about 5 minutes.
Over medium heat, add about ⅓ vegetables to a large saute pan. *You will need to work in batches to avoid crowding the pan. Allow the vegetables to cook for about 1-2 minutes undisturbed, until a char begins to form. Using tongs, turn over the vegetables to cook the other side for about 1 minute.
Transfer the cooked vegetables to a serving bowl. Add about 1 tbsp of EVOO to the now empty pan. Add half of the remaining uncooked vegetables to the pan. Repeat step 3, allowing vegetables to cook on each side about 1-2 minutes until a char begins to form. Transfer the cooked vegetables to the serving bowl. Repeat with remaining uncooked vegetables.
Pour any of the balsamic vinegar and oil from the mixing bowl onto the cooked vegetables. Toss to dress. Add additional salt and pepper as needed. Enjoy!