Black Garlic Balsamic Vegetable Sauté
Black Garlic Balsamic Vegetable Sauté
2-4
30 minutes
10 minutes
Vegetables
Ingredients
1-2 medium zucchini
1-2 medium yellow summer squash
1 sweet onion, sliced in ½”-thick half moons
2 cups fresh shiitake, oyster, or baby bella mushrooms, sliced ½”-thick
2 tablespoons Black Garlic balsamic vinegar
1 teaspoon Sesame Seed oil
1 tablespoon Robust SELECT olive oil
1-inch piece fresh ginger root, grated
salt and pepper
2 tablespoons fresh chives, to garnish
fried wonton skins, to garnish
Farm-Style Sriracha, to garnish
rice or noodles for serving
Directions
Slice zucchini and squash in half lengthwise once, then on an angle into approximately 1” pieces. Sprinkle liberally with salt and allow to sit for at least 20 minutes to draw out excess water. Pat or squeeze dry with a clean kitchen towel before sautéing.
When the zucchini is ready, heat olive oil to medium-high heat in a large sauté pan until it shimmers.
Add sliced mushrooms and cook for 2 minutes, then add onion slices and cook for another 2 minutes. Then add zucchini and squash, season everything with salt and pepper, and continue to sauté until vegetables have just reached a fork-tender doneness, about 5-6 more minutes.
Add grated ginger root and cook for 1 minute.
Turn heat down to low and add Black Garlic balsamic vinegar to the pan to deglaze, scraping up any bits stuck to the bottom of the pan to incorporate. Allow the flavors to mingle for a couple of minutes on low heat before removing from the burner. Drizzle with Sesame oil to finish.
Serve the vegetable mixture over rice or noodles and garnish with fried wonton skins, Sriracha, and fresh chives.
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