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Vegetables Recipes

Simply Delicious Sautéed Green Beans & Mushrooms
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Simply Delicious Sautéed Green Beans & Mushrooms

Serves 4
INGREDIENTS

  • 1 lb fresh or frozen long green beans
  • 1 8 oz pkg sliced baby bella mushrooms
  • 1 T Butter olive oil
  • 1 T Garlic & Mushroom olive oil
  • Freshly ground salt and black pepper

INSTRUCTIONS

  1. Place the green beans in a large glass dish, cover halfway with water. Microwave for about 6 minutes, or until the beans are soft.
  2. Pour butter olive oil in a large skillet over medium-low heat. Add the green beans and sauté for about 10 minutes then move to serving bowl.
  3. Add mushrooms to the same pan and let sauté for about 10 minutes, stirring occasionally to allow mushrooms to turn golden brown and caramelize. Add the green beans back to pan and sauté another minute or so until warmed through.
  4. Season to taste with salt and pepper.
Balsamic-Roasted Sausage, Peppers and Potatoes
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Balsamic-Roasted Sausage, Peppers and Potatoes

Serves 6
Ingredients

  • 1-1/2 lbs Italian sausage, cut into 1/2-inch thick slices, any type
  • 1 lb baby or new potatoes, cubed
  • 4 cloves garlic, minced
  • 2 tablespoons Italian herbs virgin olive oil
  • 1 tablespoon walnut balsamic vinegar
  • 1/2 sweet onion, thickly sliced and cut into 1-inch pieces
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large green bell pepper, seeded and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • Parmesan cheese for grating (optional)

Instructions

  1. Preheat the oven to 400°F and line a large, shallow baking pan with parchment.
  2. Precook the potatoes by arranging them on a flat plate and microwaving on high for 4 minutes. Alternately, you can roast them in the oven by themselves for 7 to 8 minutes.
  3. Whisk the balsamic vinegar, olive oil and garlic together in the bottom of a large mixing bowl. Add the sausage, onion, red pepper, green pepper and precooked potatoes.
  4. Season with a few grinds of black pepper and a pinch of salt, toss to coat with the balsamic vinegar mixture and transfer to the prepared baking pan.
  5. Note: Go easy on the salt as the sausage will flavor the potatoes and peppers during cooking.
  6. Roast until the sausage is nicely browned and the potatoes and peppers are tender and lightly caramelized, 25 to 30 minutes. Turn the mixture once with a spatula about halfway through the cooking time for even browning.
  7. Plate individual servings and top with grated cheese if desired.
How To Roast Vegetables (With Balsamic Vinegar Marinade)
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How To Roast Vegetables (With Balsamic Vinegar Marinade)

Ingredients

  • Veggies, all uniformly cut
  • 1 large zucchini, chopped and diced
  • 1 eggplant, sliced
  • 2 yellow, orange, or red bell peppers, chopped
  • 1 large red onion, chopped (soak in water until ready, this will help them to cook)
  • 1 large yellow squashBalsamic Marinade:
  • 1/4 cup good quality balsamic vinegar
  • 1/4 cup olive oil (I use a combination of plain and Italian Herbs olive oil)

Instructions:

  1. In a big bowl, mix the Balsamic Marinade ingredients together.
  2. Preheat oven to 425F.
  3. Add all veggies to the marinade and let sit while the oven preheats.
  4. Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast.
  5. Generously top with plenty of freshly ground salt and pepper.
  6. Put sheet into the oven, set timer for 15 minutes.
  7. After 15 minutes, take out and stir around a little, put back in and set timer for another 10 minutes
  8. Repeat this until all veggies are tender.
  9. Some of the veggies may looked blackened but they aren’t burned: it’s the balsamic vinegar. Enjoy!
Baked Asparagus with Balsamic Butter Sauce
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Baked Asparagus with Balsamic Butter Sauce

Serves 4-6
Ingredients

  • 1 pound fresh asparagus, trimmed
  • Coconut oil
  • Salt and Pepper to taste
  • 2 tablespoons butter olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon good quality balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees F.
  2. Coat a large rimmed cookie sheet with oil (I use coconut oil)
  3. Arrange the asparagus on a baking sheet and season with salt and pepper.
  4. Bake asparagus 12 minutes in the preheated oven, or until tender.
  5. Mix the olive oil, soy sauce and balsamic vinegar. Pour over the baked asparagus put back in oven for about 3-5 minutes.
  6. Enjoy!
Easy Baked Balsamic Mushrooms

Easy Baked Balsamic Mushrooms

Serves 6
Ingredients

  • 1 lb white button mushrooms, scrubbed and stems trimmed
  • 4 tablespoons good quality balsamic vinegar
  • 2 tablespoons butter olive oil
  • 2 tablespoons Italian Herbs olive oil
  • 3 garlic cloves, crushed
  • Chopped fresh parsley (any fresh herbs work well) to garnish

Directions

  1. Preheat oven to 425ºF (215ºC) and place a rack in the middle.
 Lightly grease a baking sheet and set aside, I use coconut oil for this.
  2. In a large bowl, whisk balsamic vinegar, both olive oils, crushed garlic, and plenty of ground salt and pepper.
  3. Stir in mushrooms and let sit for at least 15 minutes.
  4. Spread mushrooms onto the prepared baking sheet. 
Place in the oven and roast for about 15 to 20 minutes, until tender.
  5. Sprinkle with chopped parsley and serve.
Parmesan Roasted Broccoli with Balsamic Drizzle
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Parmesan Roasted Broccoli with Balsamic Drizzle

Serves 8
Ingredients

  • 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces
  • 2 tablespoons lemon olive oil
  • Salt
  • ½ cup grated Parmesan cheese
  • 2 tablespoons good quality balsamic vinegar
  • Lemon zest from ½ to 1 lemon, preferably organic
  • Pinch of red pepper flakes (omit if sensitive to spice)

Instructions

  1. Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper so you don’t end up with cheese stuck to your pan.
  2. In a large bowl, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer on sheet pan, sprinkle salt lightly on top.
  3. Bake for 15 minutes; remove the pan from the oven. Toss the broccoli with a spatula and arrange it in an even layer across the pan again. Sprinkle the Parmesan over the broccoli; return the pan to the oven. Bake for 10 more minutes, or until the florets are turning deeply golden on the edges and the Parmesan is golden and bubbly.
  4. Drizzle balsamic lightly over the broccoli and grate lemon zest on top, to taste. Sprinkle with a pinch of red pepper flakes and flaky salt.
Oven Roasted Maple-Balsamic Winter Vegetables
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Oven Roasted Maple-Balsamic Winter Vegetables

Serves 8-10
Ingredients

  • 2 medium sweet potatoes, peeled, and cut into 1 – 1 1/2 in. chunks
  • 1/2 – 1 lb. carrots, cut into chunks
  • 3-4 beets, peeled and sliced into 1/4″ slices
  • 3 Tbsp. good quality balsamic vinegar
  • 1 Tbsp. Italian Herbs olive oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. thyme
  • fresh ground pepper
  • 3 sprigs fresh rosemary

Instructions

  1. Preheat oven to 400°
  2. Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
  3. Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
  4. Pour into a rimmed cookie sheet and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
  5. Slide the pan into the oven and roast at set timer for 15 minutes. Take the sheet out and stir around and put back in over and set timer for 15 minutes again and take out and stir, top with remaining maple-balsamic sauce. Put back in over for 10-15 minutes making sure the vegetables do not burn.
  6. Remove from oven. Serve and enjoy!
Balsamic Caramelized Onions
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Balsamic Caramelized Onions

Ingredients

  • 1 tablespoon Garlic and Mushroom Olive Oil
  • 1 pound (about 3 large) yellow onions, halved lengthwise and thinly sliced
  • pinch of salt
  • 1/4 cup reduced-sodium vegetable broth
  • 1 tablespoon good quality Balsamic Vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Instructions

  1. Heat olive oil in a large skillet (use a skillet with a lid).
  2. Add onions to skillet and pinch of salt; cover with a lid and cook over medium-low heat for 12 to 15 minutes, or until tender, stirring occasionally.
  3. Remove lid and continue to cook over medium heat for 3 to 5 minutes, or until golden, stirring frequently.
  4. Slowly add vegetable broth and balsamic vinegar; cook and stir over medium heat until liquid evaporates; about 1 minute.
  5. Season with salt and pepper and remove from heat.
  6. Serve with any beef or chicken dish, roasted vegetables, save leftovers and add to cream cheese for a delicious dip or spread for bread.
Grilled Marinated Eggplant
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Grilled Marinated Eggplant

Serves 6-8
Ingredients

  • 1 eggplant (1-2 pounds)
  • 2/3 cup olive oil (I use a mixture of plain and basil olive oil)
  • 4 cloves garlic (minced or pressed)
  • 6 tablespoons good quality balsamic vinegar, divided
  • 1 teaspoon Thai chilies (minced/optional)

Instructions

  1. Cut eggplant in half and then into 1/4” half moons.
  2. Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.
  3. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
  4. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
  5. Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
  6. Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can be served immediately or at room temperature.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
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Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Serves 8-10

  • 8 oz. mushrooms, sliced in 1/2 inch slices
  • 1 lb. fresh green beans, preferably thin French style beans
  • 1 1/2 T Garlic and Mushroom olive oil
  • 1 T good quality balsamic vinegar
  • 2 T finely grated parmesan cheese

Instructions:

  1. Preheat oven to 450F.
  2. Wash mushrooms and let drain. Cut mushrooms into slices 1/2 inch thick when they are dry.
  3. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)
  4. Put cut beans and mushrooms into a plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, stir so all the beans and mushrooms are lightly coated with the mixture.
  5. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
  6. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
  7. Season beans to taste with salt and fresh ground pepper, sprinkle with finely grated Parmesan. Serve hot.

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