Vegetable Plate Recipe
Chef's selection of sautéed vegetables, wilted baby spinach, saffron-bell pepper jam, aged balsamic
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Ingredients
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Sautéed Vegetables
Wilted Baby Spinach
Saffron-Bell Pepper Jam
Aged Balsamic Glaze
Method
Sautéed Vegetables
- 1
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3
- 4
Cook
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are tender and slightly caramelized.
Wilted Baby Spinach
- 5
Heat Olive Oil
In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
- 6
- 7
- 8
Cook Spinach
Cook for 2-3 minutes until the spinach is wilted. Season with salt and black pepper.
Saffron-Bell Pepper Jam
- 9
Combine Ingredients
In a saucepan, combine the diced red bell pepper, sugar, saffron threads, apple cider vinegar, and salt.
- 10
Cook the Jam
Cook over medium heat, stirring frequently, until the mixture thickens and the bell pepper is soft, about 15-20 minutes.
- 11
Cool the Jam
Remove from heat and let it cool slightly before using.
Aged Balsamic Glaze
- 12
Prepare Balsamic Glaze
Pour the aged balsamic vinegar into a small saucepan and bring to a gentle simmer over low heat.
- 13
Reduce the Glaze
Let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat and allow it to cool.