Balsamic Veggie Medley with Pesto Drizzle and Mozzarella

Ingredients

- 1 cup green beans, trimmed
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto
- 2 tablespoons balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup pine nuts
- 1 cup ciliegine mozzarella balls
- 1 cup canned white beans, drained and rinsed

Instructions

1. Prepare the Vegetables:
- In a large pot of boiling water, blanch the green beans, asparagus, broccoli, cauliflower, and carrots for about 3 minutes. Drain and immediately transfer to ice water to stop cooking. Drain again and set aside.

2. Toast the Pine Nuts:
- In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and set aside.

3. Sauté Vegetables:
- In a large sauté pan, heat 1 tablespoon of oil over medium heat. Add the blanched vegetables and cherry tomatoes. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

4. Add Beans & Vinegar:
- Stir in the drained white beans and balsamic vinegar. Cook for an additional 3 minutes, allowing the beans to warm through. Season with salt.

5. Final Touches:
- Remove the pan from heat. Stir in basil pesto and mix well to coat the vegetables. Add the mozzarella balls.

6. Serve:
- Transfer the vegetable medley to a serving platter. Sprinkle with grated Parmesan cheese and toasted pine nuts. Serve warm.

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

Vegetable medley, pesto drizzle, balsamic veggies, mozzarella salad, vegetarian dinner, healthy dinner, easy stove recipe, gourmet vegetable dish, mozzarella and veggies, veggie stir-fry

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 950

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