Balsamic Vegetable 3-Way

So, this is my favorite quickie dinner. You can do it with any veggies you like really. Tonight I chose steamed Asparagus, Avocado and sliced Tomatoes plated with a little cup of Whole Wheat Couscous…

Here’s what you need…
3 Tbs. Olive Oil
4 Tbs. Balsamic Vinegar (aged)
1/2 large clove Purple Garlic (sliced thin)
1/2 large Shallot (sliced)

[Optional: 1/2 Tbs. Dijon Mustard AND/OR 1/2 Tbs. Agave Nectar]

Here’s what you do…
In a large pot boil 2 cups of water with a veggie steamer colander sitting inside. Place asparagus (or veggies of your choice) in and cover to steam for 5 minutes or until al dente. Take off heat and set aside.

In medium non-stick pan heat 3 Tablespoons of Olive Oil until smokey.

Toss in 1/2 large clove Garlic (sliced paper thin.) And then the Shallot until both are golden brown but not burnt!

Reduce or cut heat and add 4 Tbs. Balsamic. Let the moisture cook out of the Balsamic and add Salt and Pepper to taste. Add your optional Mustard or Agave and let dissolve until mixed.

Plate up your veggies and Couscous and pour your warm dressing over everything.

Simple, easy and fun…



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