Pan Roasted Fresh Vegetable Medley
![photo by Sharon123](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/39/70/2/picw5wEGw.jpg)
photo by Sharon123
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- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1⁄3 cup fresh shucked corn
- 1⁄3 cup fresh asparagus, chopped
- 1⁄3 cup fresh sliced mushrooms
- 1⁄3 cup diced potato (blanched al dente)
- 1 teaspoon diced shallot
- 1⁄3 cup diced tomato
- 1 teaspoon minced garlic
- 1⁄4 cup red wine
- 2 tablespoons olive oil
directions
- Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
- Saute for five minutes.
- Deglaze with red wine.
- Let wine reduce for two minutes and serve.
Questions & Replies
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Reviews
-
Very good! I was intrigued by this recipe because I couldn't imagine how it would work. I was delighted by the combination of flavors, textures and color. The directions are inadequate for inexperienced cooks and the ingredients don't include a fat for sauteing. I made double the recipe using 2 tbls olive oil and substituting defrosted frozen asparagus spears. I sauteed the shallots and garlic over medium low heat for 2 minutes before adding the veggies. I cooked the mixture over medium high heat for five minutes and removed it to a serving plate. I reduced the wine (I used Shiraz) as directed and drizzled it over the veggies. I will add this to my book of tricks on how to dazzle your dinner guests!
RECIPE SUBMITTED BY
PanNan
Needville, Texas