Vinoso-Basil Spring Vegetables
serves 4-6
Ingredients
Spring Herb Salsa Verde:
1 cup spring onions or scallions, trimmed and chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup Basil EVOO
2 tablespoons Vinoso Wine Vinegar
pinch of salt and pepper
Vegetables:
2 tablespoons Basil EVOO
1 cup spring onions or scallions, trimmed and chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup Basil EVOO
2 tablespoons Vinoso Wine Vinegar
pinch of salt and pepper
Vegetables:
2 tablespoons Basil EVOO
4-5 tri-colored carrots, peeled, trimmed, and halved
1 bunch asparagus, trimmed
1 bunch spring onions, trimmed and halved
2 cups snap peas
1 cup fresh spring peas
3 garlic cloves, peeled and minced
1/4 cup Vinoso Wine Vinegar
salt and pepper to taste
1 bunch asparagus, trimmed
1 bunch spring onions, trimmed and halved
2 cups snap peas
1 cup fresh spring peas
3 garlic cloves, peeled and minced
1/4 cup Vinoso Wine Vinegar
salt and pepper to taste
Directions
- Combine the salsa verde ingredients (onions, mint, basil, olive oil, vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth. Set aside or keep refrigerated until ready to serve. Heat oil in an extra large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp, about 3 minutes. Add asparagus, onions, snap peas, spring peas, and garlic. Continue to sauté until all the vegetables are tender, about 3 minutes more. Deglaze the pan with vinegar and season to taste with salt and pepper. Place veggies on a large platter or divide between plates. Drizzle with salsa verde before serving.