Mixed Vegetables with Thyme – For 6 to 8 people

RECIPE

• Prep Time: 5 minutes
• Cook Time: 15 – 20 minutes
• Total Time: 20 – 25 minutes

TOOLS

• 1 large pot (fill with water and ¼ tsp of salt)
• 1 skimmer or strainer
• 1 large bowl of ice water
• 1 large saute pan
• 1 wooden spoon

INGREDIENTS

3 handfuls of green beans (ends snapped or trimmed)
3 tbsp of olive oil
3 handful of baby carrots
2 red peppers (thinly sliced)
2 red onions (thinly sliced)
3 tbsp of balsamic vinegar, or Dijon mustard, or dry white wine
3 tbsp of thyme leaves (stripped from branches)
1 tsp of salt
1 tsp of fresh ground pepper

METHOD

1. Bring salt water to a boil.
2. Add green beans and boil for five minutes.
3. Using a strainer or a skimmer, promptly remove the green beans from the boiling water and place into the ice water bowl.
4. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
5. Add 1 handful of baby carrots, ½ thinly sliced red onion, ½ thinly sliced red pepper.
6. Sauté vegetables until onion is translucent (about 8 minutes).
7. Add balsamic vinegar, or Dijon mustard, or dry white wine, and cook for an additional three to five minutes (until carrots are tender).
8. Stir in 1 tbsp of thyme leaves.
9. Season with ¼ tsp of salt, and ¼ tsp of fresh ground pepper.
10. Serve with a nice meat course, or eat it alone, if you like.

For a smaller portion, see original recipe.

Photo Credit: Matthew G. Piccolo