Pan Seared Vegetable Medley With Balsamic Reduction

Often times I crave a meatless dish. Don't get me wrong, meat is great and all, but it isn't my favorite food group by a long shot. Today I am cooking with one of the most delectable vegetables, the Banana Fingerling Potato, or Russian Fingerling Potato. They are so smooth and buttery in flavor, by far the most delicious potato variety in my opinion. I am pairing those little jewels with rainbow chard, carrots, fresh rosemary, garlic, feta cheese and balsamic reduction. No meat with this dish, but if that doesn't fly around your house it would be great with pancetta, herbed pork, bacon, chicken, salmon.... Pretty much any meat really. If you are a vegetarian, or just a veggie enthusiast like myself this will hit the spot just how it is. :)

I'm going to keep it simple today. I want the vegetables to be the star of this dish, followed closely by the balsamic reduction that is my new best friend in the kitchen. Love it!

If you don't have a lot of time, and want something super flavorful without a lot of fuss, this would be a great dish to whip up this afternoon. Don't worry, it really is easy to make. I did it with a thrown out back and an eye that was burned and irritated... (long story) I'm pretty smart trying to put on my contacts without my glasses to guide me to the right contact solution. Little miss smarty pants... :) So if I can do it, you can!

You ready to eat? Let's get going!

First we need to prep our veggies. I saved some of the rainbow chard from yesterday for this dish. So I already had the stems and leaves separated. We will be using 4-6 leaves of the rainbow chard and 4-6 stems depending on how much you want to eat. I used 4 stems and 6 leaves. Chop the stems into large diagonal pieces and slice the rainbow chard into fairly large slices.

Pick out 15 lovely little fingerling potatoes.

Wash them well and slice them into 1/4 inch thick medallions.

Peel 4 medium whole carrots and slice on a diagonal 1/4 inch thick.

Use two sprigs fresh rosemary and remove the leaves off of it by grabbing it at the top and sliding your fingers down it against the growth direction. It works wonders.

Mince 2 cloves of garlic and we are ready to get cooking!

Melt 2 tablespoons butter and 1 teaspoon olive oil in a large skillet over high heat. As soon as the butter is melted throw in all your veggies and herbs (except the rainbow chard). Season with salt and pepper. (You will need quite a bit of salt for the potatoes. Just taste it as you go, and add more if it needs it.

Pan sear them for 5 minutes, then reduce the heat to medium-high and saute an additional 2-4 minutes, until they are browned and slightly caramelized on the outside.

Test potatoes and carrots with a fork at about 7 minutes. When they are tender remove the pan from heat and toss in rainbow chard stems and leaves. Stir in and saute off of heat for two minutes. This is just enough time to wilt the leaves and warm up the stalks.

So pretty and colorful! I love eating the "rainbow" when it comes to produce. It's so good for you too.

Have your feta cheese crumbles and balsamic reduction ready, and plate up your veggie medley. Sprinkle on the feta cheese and pour on about 3 tablespoons of balsamic reduction per serving. Or to taste however you like it! I seasoned mine with an extra dash of salt and pepper at this point. Yummyness! I am hungry now. Feed me!!

Incredible edible veggies. Nutritious, delicious, taste sooo good. Eat up your herbivores!

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