Brighten up your veggies with balsamic vinegar and pair with polenta for a delicious meal
Savory, Tangy & Melt-in-your-mouth Yummy!
Balsamic vinegar is one of the easiest and yummiest ways to serve up super tasty veggies.
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 served warm over lettuce it was a super satisfying meal.
If you eat dairy, would also pair well with some goat cheese. If you’re not a vegetarian, this pairs really well with grilled chicken or steak.
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 or outdoor grill over medium high heat. If using grill pan, spray grill pan with olive oil and place polenta in single layer on grill pan. If using outdoor grill, lightly spray or coat both sides of polenta with olive oil. 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