Balsamic Braised Vegetables Recipe

Balsamic Braised Vegetables Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1/4 cup diced celery
• 3 garlic cloves, chopped
• 1/3 cup balsamic vinegar
• 2 tablespoons pure maple syrup or agave nectar
• 1 tablespoon light brown sugar
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• ¾ cup water
• 1 medium red onion, cut into 1/2-inch dice
• 1 large carrot, cut into 1/2-inch dice
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 small eggplant, peeled and cut into 1/2-inch dice
• 1 medium zucchini, diced
• 12 small white mushrooms, whole or halved, Salt and freshly ground black pepper

Method

1. In a large saucepan, heat 1 tablespoon of the oil over medium heat
2. Add the celery, cover and cook until softened, about 5 minutes
3. Add the garlic and cook 1 minute longer
4. Add the balsamic vinegar, maple syrup, sugar, parsley, oregano, thyme, salt, black pepper and water and simmer for about 10 minutes or until sauce reduces slightly
5. Set aside
6. In a large skillet, heat the remaining 1 tablespoon oil over medium heat
7. Add the onion, carrot, bell pepper, eggplant, zucchini and mushrooms
8. Cover and cook to soften slightly, about 8 minutes
9. Add the balsamic braising liquid
10. Cover, reduce heat to medium-low and simmer until the vegetables are just tender, stirring occasionally, about 25 minutes
11. Uncover and cook 12 to 15 minutes longer to reduce the liquid
12. Taste, adjusting seasonings if necessary
13. Serve immediately

Full List of Vegan Recipes
Full List of Vegetables Recipes