Ever found yourself staring into your fridge, pondering what to do with those almost-forgotten veggies? In today's world, where food waste is a pressing issue, every neglected vegetable in the fridge represents a missed opportunity. There's an unspoken guilt that accompanies tossing out produce that's passed its prime. But I'm here to introduce you to a simple solution hiding in your kitchen: the Balsamic Veggie Medley. This versatile side dish isn't just an addition to your meal—it's a statement against food waste. It's about rescuing those forgotten veggies and transforming them into a flavourful dish. There's something oddly satisfying about salvaging those last bits of produce from their inevitable fate in the compost bin.
Moving beyond its role in preventing food waste, the Balsamic Veggie Medley offers a host of nutritional benefits. Bell peppers bring a burst of vitamin C and antioxidants to the table, while celery adds a delightful crunch along with essential vitamins and minerals. Carrots offer a touch of sweetness and a hefty dose of beta-carotene, vital for maintaining healthy eyesight. And let's not forget the star of the show: balsamic vinegar. Not only does it add a tangy flavour, but it also boasts potential health benefits such as aiding digestion and supporting heart health.
So, grab your apron and let's get cooking! While I typically serve this dish with fish, its tangy flavour also pairs beautifully with other proteins like chicken or can elevate a simple bowl of pasta. Don't be afraid to get creative—this Balsamic Veggie Medley can be mixed with legumes for a hearty vegetarian meal or used as a topping for grilled meats. The possibilities are endless!
Balsamic Veggie Medley
(Serves 8-10)
Ingredients:
• 6 peppers red, yellow, or orange bell peppers
• 6 stalks of celery
• 3 Roma tomatoes, seeded
• 3 carrots
• 1 large white onion
• 1 5.5 oz can of tomato paste
• 1 tbsp of ghee
• 3 tbsp of balsamic vinegar (adjust to taste)
• 1 tsp sea salt (adjust to taste)
Directions:
1. Start by dicing all your veggies into small pieces.
2. Heat the ghee in a large skillet or pan over medium heat.
3. Add the diced veggies to the pan and sauté them in the ghee for about 5 minutes, or until they begin to soften.
4. Once the veggies are softened, stir in the tomato paste until it's well combined with the veggies.
5. Reduce the heat to low, cover the pan, and allow the veggies to simmer or steam until they reach your desired tenderness.
6. After the veggies are cooked to your liking, stir in the balsamic vinegar. Taste and adjust the amount of vinegar according to your preference.
7. Season the dish with sea salt to taste.
8. Serve your delicious veggie medley as a side dish alongside fish or chicken, or enjoy it on its own!
Next time you find yourself faced with a collection of 'almost done' veggies in your fridge, seize the opportunity to whip up a batch of Balsamic Veggie Medley. Not only will you craft a delicious and nutritious meal, but you'll also contribute to reducing food waste. It's a win-win situation.
Have you tried making a Balsamic Veggie Medley before? Share your thoughts and any variations you've tried in the comments below! Let's inspire each other to make the most of our veggies and minimize food waste together.
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