A girlfriend of mine and I used to have wine and cheese nights and sometimes she would whip up these amazing veggies in balsamic vinegar. She has since moved from Los Angeles, so sad! I am not sure what her actual recipe is and wanted to make these right away so I didn’t have time to ask. Therefore this is my take on her amazing veggies. Broccoli, mushrooms, tomatoes and garlic tossed with balsamic vinegar, salt and pepper. Hers are better though, so I’ll have to ask her about them soon!
1/2 to 1 tablespoon olive oil
16 ounces white or crimini mushrooms sliced
4 garlic cloves cut into chunks
1 more tablespoon olive oil
1/2 pound broccoli
3 tomatoes chopped
Salt (I was amazed at how much I needed for this!)
- Heat olive oil in a saute pan and cook the mushrooms over medium high heat until nicely browned. Add the garlic chunks part way through cooking the mushrooms. Remove mushrooms from pan.
- In the same pan put the remaining oil and the broccoli and cook until the broccoli is tender. You can add a bit of water and cover the pan to hurry this part up.
- Add the tomatoes and cook for a couple of minutes until they start to soften.
- Throw the mushrooms back in, and add balsamic vinegar, salt and pepper, and cook for just another minute or so.