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Balsamic Greek Veggie Bowl
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Description
Simple weeknight vegetable bowl with deep Greek flavors and sweet balsamic vinegar.
Ingredients
- 1 teaspoon Olive Oil
- 1 clove Garlic, Minced
- 1 whole Shallot, Minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Fresh Rosemary, Chopped
- ¼ teaspoons Cayenne Pepper
- ¼ cups Red Bell Pepper, Diced
- ½ cups Zucchini, Cut Into Half Moons
- ½ cups Baby Bella Mushrooms, Sliced
- ½ cups Cherry Tomatoes, Halved
- Salt And Pepper, to taste
- 1 teaspoon Capers
- 2 Tablespoons Pine Nuts
- 1 cup Fresh Baby Spinach
- 2 Tablespoons Balsamic Vinegar
- 2 ounces, weight Feta Cheese, Crumbled
Preparation
Heat olive oil in a large skillet. Add garlic and shallot and cook until soft and fragrant, about 5 minutes.
Add oregano, rosemary and cayenne pepper, along with red pepper, zucchini and mushrooms. Stir well and continue to to cook until the vegetables soften. Stir in the tomatoes and season with salt and pepper. When the tomatoes begin to break down, add the capers, pine nuts and spinach. Cook for 2 minutes more and then drizzle in the balsamic vinegar. Stir well and allow to cook until the vinegar cooks down.
Sprinkle feta onto the vegetables and serve hot.
Notes:
This would be fabulous with some browned chicken sausage added in. Or feel free to cut the feta cheese to make it vegan.
You can also serve with quinoa or your favorite pasta.
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