I am always good about planning my main dish, but I frequently struggle to figure out what to make for my side dishes. When I can’t figure out what to make, this is one of my goto vegetable sides.
I have a recipe similar to this that I make on the grill as a grilled vegetable medley, but the night I wanted to make that I was out of gas! So… onto the stove it was, and the vegetables turned out perfect. Also great for those cold winter nights when you want the taste of the grill without grilling in the snow!
Try this for yourself and you will love the results. Great for a weeknight, just chop up the veggies in advance and store them in a bag ready to throw on the stove and cook. More veggies please?
Seared Vegetable Medley
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 7 minutes |
| Total time | 12 minutes |
| By author | Dish Ditty |
Ingredients
- 3 cups Mixed Fresh Vegetables (cut into chunks)
- 1/2 teaspoon pepper
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Italian Seasoning
- 1 teaspoon Balsamic Vinegar
Note
You can use any type of vegetable, but I found that the following combination is always available in the stores and always delicious:
- Zucchini
- Red Bell Peppers
- Green Bell Peppers
- Red Onions
Directions
| Step 1 | |
 In large skillet, heat pan on high and add olive oil. | |
| Step 2 | |
 Keeping the pan on high heat, add the vegetables, Italian seasoning, salt and pepper to the pan and cook for about 3-5 minutes, or until onions start to soften and vegetables are about 3/4 cooked. Add the balsamic vinegar to the vegetables and continue to cook for another 1-2 minutes or until the vegetables are done to your likeness. The onions should be soft and slightly seared. The balsamic vinegar will create a delicious glaze to the vegetables. Remove from heat and serve immediately. | |
