Balsamic vinaigrette on warm vegetables, what could be more season straddling than that?
Spring is trying its best to establish a foothold here and I’m determined to help it along. Snow is in the forecast for tonight and tomorrow, but by the weekend we should be back in the 50’s. I can feel it, the air’s a little lighter, the elk have gone back up into the high country and the mornings are less bone chilling. In honor of such loveliness, I decided to make a spring/summer vegetable dish with the tiny yellow tomatoes that were in the market this week. I know they are out of season and they didn’t taste all that good, but I just needed something to tide me over until the summer vegetables start rolling into the Farmer’s Market.
- 1 small bag of baby carrots
- 1 handful of fresh green beans
- 1 head of broccoli
- ½ head of cauliflower
- 1 small package of grape tomatoes
- ⅓ cup olive oil
- 5 T balsamic vinegar
- 1 T Dijon mustard
- salt and pepper to taste
- Steam all the vegetables except for the tomatoes for about 10 minutes
- Drain thoroughly
- Add the tomatoes
- Whisk the olive oil, balsamic vinegar and Dijon mustard together and pour over the vegetables
- Add salt and pepper to taste
I think I heard my aspens budding out while I was eating it! Make summer vegetables with balsamic vinaigrette and help spring along, it’s your civic duty.
Unless you’re an avid skier, then you probably want to make stews and soups for a while…
Barb says
March 22, 2016 at 1:23 pmThe mustard is a surprise ingredient that I must try. More snow for us this week into next. Our waves of spring storms have begun.
Rocky Mountain Woman says
March 22, 2016 at 2:32 pmIt is snowing here too Barb, but spring is supposed to make a comeback by the weekend!
xxoo,
RMW
Granny Annie says
March 23, 2016 at 5:09 amCannot wait to make this one but still have my mouth watering for the Baked Rice with Spinach from the last post.
Rocky Mountain Woman says
March 23, 2016 at 9:03 amThanks, Granny Annie!
They are both good! Hope you try them out.
XXOO,
RMW
Pondside says
March 24, 2016 at 12:24 amThis sounds like summer. I was surprised at the addition of the mustard, but I love Dijon, so will give it a try. I think something like this might be a nice change from Brussels Sprouts with the Easter ham.