Vegetables with Balsamic Vinegar and Olive Oil

When I am making veggies for a group, this is a recipe I often turn to. It's easy and tasty, and people tend to gobble them up. I especially like to bring it camping. The recipe is versatile, as you can make as much or as little as you like. You can also grill, sauté, or bake the veggies.

Though I cook a lot, and have a general idea of what ingredients work well with others, I still hesitate to cook without a recipe. I'm kind of anal in that aspect. There are very few things I'm comfortable just throwing together. This, recipe, however, is one of them that I can put together with ease.

Vegetables with Balsamic Vinegar and Olive Oil

Slice a variety of fresh veggies. Some that we've used and work well:
onions
red, yellow, orange peppers (green too, if you must)
zucchini
squash
tomatoes (small ones like cherry or pear, leave whole or slice in half)
beans
asparagus
mushrooms
carrots
green onions
snap/snow peas
broccoli

Place in a bowl, and pour equal amounts of balsamic vinegar and olive oil over the veggies. Sprinkle salt and pepper over the mixture (to taste). Cover, and shake it up, covering all veggies. Let it sit for 20-30 minutes (though I have done it overnight).

Now you're ready to cook!

To sauté: This is my preferred method. Heat up a large pan. I recommend medium-high heat. Once the pan is heated, pour a little of the marinade into the pan. You'll know it's ready for the veggies if it sizzles a bit. Place the veggies on the pan in a single layer. If you have too many veggies, you may have to cook in batches. Stir up the veggies frequently on the pan. Sautée until almost tender.

You can also place a single layer of the veggies in the oven, stirring occasionally, or use a wire/basket on the grill.

The recipe above can be used alone, or used as a base for a complete meal. Try adding some thyme, basil, or garlic. Add in some pasta, shrimp, or chicken.