Brighten up your veggies with balsamic vinegar and pair with polenta for a delicious meal
Savory, Tangy & Melt-in-your-mouth Yummy!
You know I am a big fan of veggies any style but these Balsamic Veggies really hit the spot after a weekend filled with lots of holiday baked goods!
It’s simply tomatoes, mushrooms and quick boiled asparagus quickly sautéed with a touch of olive oil and lots of balsamic vinegar. The flavor is insane! Savory, tangy, a touch of sweet and melt in your mouth yummy! Paired with grilled polenta (I used Ancient Harvest pre-cooked polenta and grilled on an indoor grill pan) and served on lettuce it was a super satisfying meal. If you eat dairy, would also pair well with some goat cheese.
As this is Sunday and I have a busy next few days, I made lots of veggies and some breaded chicken for the boys so that we have extra for the next few days.
Quickly sautéed veggies with a touch of olive oil and lots of balsamic vinegar... savory, tangy, a touch of sweet and melt in your mouth yummy! Paired with grilled polenta and lettuce it is a satisfying and filling meal. Serve as is or serve the veggies and polenta as a side dish alongside chicken or steak. Pairs well with goat cheese if you eat dairy. Inspiration and recipe for balsamic sauce from Cooking Light. Quantities below serve 4 or makes enough for the next day.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free, Vegan
1 bunch asparagus, trimmed
1 pint grape tomatoes, halved
1 container mushrooms, sliced
4 garlic cloves, minced, divided
4 teaspoons olive oil, divided
4 tablespoons balsamic vinegar, divided
½ teaspoon salt, divided
1 tube pre-cooked polenta
Balsamic Sauce (can make more, follow ratio of 2 teaspoons olive oil to 2 tablespoons vinegar)
4 teaspoons extra-virgin olive oil
4 tablespoons balsamic vinegar
Goat cheese for serving (Optional)
Salt and Pepper to taste
Slice polenta into ½ inch slices.
Heat an indoor grill pan over medium high heat. Spray grill pan with olive oil and place polenta in single layer on grill pan. Cook 5-7 minutes, flip and repeat. Set aside.
Mushrooms: Heat 2 teaspoons olive oil in a medium saute pan. Add 2 cloves minced garlic and over medium-high heat saute 30 seconds until fragrant. Add mushrooms and sauté for 5. Add 2 tablespoons balsamic vinegar. Stir in and cook an additional 3-5 minutes. Stir in ¼ teaspoon salt. Cook longer for softer mushrooms. Remove from heat, spoon mushrooms out of pan and set aside.
Tomatoes: Wipe pan clean. Heat 2 teaspoons olive oil over medium heat, add 2 cloves of minced garlic. Saute for 30 seconds or until fragrant, then add tomatoes. Cook 5 minutes or until tender. Add 2 tablespoons balsamic vinegar. Stir in and Cook an additional 3 minutes. Stir in ¼ teaspoon salt. Remove from pan set aside.
Asparagus: Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. Add asparagus to pan used to cook tomatoes and mushroom. Toss with a bit of balsamic sauce.
Additional Balsamic Sauce
In a small sauce pan, over medium high heat, stir in olive oil and vinegar. Let simmer for 10-15 minutes until thickens. Remove from heat. Will continue to thicken as it cools