Summer Vegetable Saute with Balsamic Dates
Author: Dani Lind
- 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
- 2 Tbsp. sunflower or olive oil
- ¼ cup minced onion
- Salt & pepper to taste
- 2 Tbsp. white wine, stock, or water
- ¼ c. Chopped pitted dates
- ¼ c. Balsamic vinegar
- 2 Tbsp. water
- In a large sauté pan, heat oil over med-high heat.
- Add onions & sauté until softened, a minute or two.
- Add the carrots & sauté for a couple minutes, until starting to soften.
- Add beans & zucchini/summer squash & sauté for another few minutes.
- Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
- Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
- Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
- * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.