Warm Sesame Marinated Green Vegetables
Since going green in every way is the name of the game today, I figure you can't get any greener (or better for you) than Nature's finest and if you cook them up with this wonderful sesame vinaigrette, you can't get any tastier either. So while you're chowing down on corned beef and cabbage make a little room for this easy and amazing green side. Happy St. Patrick's Day!
Being that no one is Irish in my family, I don't really go all out for the holiday, but it's fun to get in the spirit. Not long ago I shared my recipe for Grasshopper Bars and last year I posted these wonderful Irish Soda Scones, but if you're looking for a more healthy way to celebrate the day, these crispy yet tender assorted green veggies coated with a sesame oil vinaigrette will definitely fulfill any green cravings!
The original recipe is supposed to serve 10 but the 3 of us polished the whole lot of them off in one sitting! It's strange to say it about vegetables, but these are addictively good!! And so easy to make too. Definitely going to become a regular in my house, regardless of any day that celebrates things green! Have a good one!!
Warm Sesame Marinated Green Vegetables
Makes 8 servings
Prep Time: Under 30 minutes
Ingredients
1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces
2 large zucchini, cut into 1 1/2-inch thick rounds
1 large bunch broccoli, cut into flowerets about 2 1/2 inches long
8 ounces snow peas or sugar snap peas
1 bunch scallions, cut into 1-inch pieces
2 tablespoons olive oil
1 1/2 teaspoons salt
3 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
The Recipe
1. Place 1 inch of water in a 3-quart saucepan and bring to a boil over high heat. Add broccoli and bring back to a boil. Lower the heat, cover and simmer for about 5 minutes, until broccoli is tender-crisp. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat until very hot. Add the zucchini, scallions and 1/4 teaspoon of the salt and cook, stirring often, until vegetables are golden and tender-crisp. Use a slotted spoon to drain and remove them to a bowl.
3. Add the remaining olive oil to the skillet and heat over high heat. Add in the asparagus, snow peas, 1/4 teaspoon salt and cook, stirring often until veggies are golden and tender-crisp. While veggies are cooking, whisk together the vinegar, sesame oil and remaining 1 teaspoon salt in a small bowl. Add the already cooked broccoli, zucchini and scallions back into the skillet with the other veggies and pour the sesame vinaigrette over them. Toss well to coat, allowing for the vegetables to be heated through again. Serve immediately.
4. Leftovers can be stored in an airtight container and stored in the refrigerator for 3-4 days. These are great cold too!
Enjoy!
Note: Recipe adapted from Good Housekeeping Family Vegetarian Cooking. I tinkered around with the amounts of veggies.
