I came across this recipe and absolutely fell in love with it. It’s quickly become a thanksgiving tradition in my family.
I love that its really easy to grow this recipe and change to which ever veggies you want, I usually go for more colourful peppers
, some times with out zucchini.
Splash of Canola oil (the recipe calls of 1 tbsp I usually use more)
1 medium onion, thinly sliced
1 red pepper
1 large handful of mushrooms
1 lg garlic clove file diced
1 zucchini halved lengthwise and cut to thin strips
3 Tbsp balsamic vinegar
1 Tbsp brown sugar
Heat canola Oil
Add onion sauté about 5 min, stirring frequently.
and garlic and sauté 3-4 min
Add zucchini, balsamic vinegar and brown sugar and continue to cook 4-5 min more,
Serve over toasted barley, rice, noodles or on its own.