Hey y’all, I am here today to share one of my all-time favorite plant-based recipes. This Balsamic Vegetable Medley has been a staple in the Muse household since we began our transition to a primarily plant-based diet and I don’t see it going anywhere soon (or ever). This super delicious & easy recipe was inspired by Jordan’s cousin, Brendan, so thank you Brendan!!

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Some of my favorite things about this amazing dish is that it’s very easy to make, super flavorful, and oh so filling. The first time that I made this dish for dinner I was very worried that Jordan and I would go to bed hungry since we were use to having veggies as a side dish to meat for such a long time, but we were both pleasantly surprised by how filling it was. There are some night’s that we can’t even finish our plates, but luckily this dish tastes amazing leftover as well! I can’t wait for y’all to give it a try.

Ingredients:

• 1-2 Tbsp Aged Balsamic Vinegar of Modena (if you do not live anywhere near an H-E-B, you can swap this specific Balsamic Vinegar to one of your choice)
• One Bag of Brussels Sprouts
• 2-3 Large Red Bell Peppers
• 3-4 Handfuls of Baby Spinach & Kale Mixture
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Tajin Seasoning
• 1/2 Tbsp Sea Salt
• 1 Teaspoon Pepper

Instructions:

1. Clean your veggies with water. Never forget to clean your fruits & vegetables prior to eating to ensure they are rid of pesticides, germs, etc.
2. Pre-heat air-fryer for 5 minutes at 390 degrees on air-fry mode. Also, pre-heat a large skillet on the stove top at low heat.
3. Slice brussels sprouts in halves & bell peppers into strips.
4. Season the brussels sprouts & peppers with 1 1/2 Tbsp of extra virgin olive oil 1/2 Tbsp of Tajin seasoning, 1/2 Tbsp of sea salt, and 1 teaspoon of pepper.
5. Once the veggies are all covered in the seasonings, place the brussels spouts in the air-fryer and the peppers in the skillet on the stove top at medium heat.
6. Once the bell peppers begin to soften and the brussels sprouts start to crisp (typically takes 12-14 minutes), add the spinach & kale mixture to the bell peppers and add the remainder of the extra virgin olive oil and Tajin seasoning.
7. Mix the veggies until the the leafy greens begin to soften.
8. Add the brussels sprouts to the bell pepper, spinach, and kale mixture once they are perfectly soft & crisp.
9. Lastly, top the vegetable medley with the aged balsamic vinegar of Modena (start light and add more as you need it) then mix it all together.
10. Make your plate & enjoy!

This dish pairs very nicely with couscous, rice, and potatoes. I believe it would taste amazing with any carb to be honest, but my personal favorite is Near East’s Roasted Garlic & Olive Oil Pearled Couscous Mix.

I hope you all give this recipe a try & let me know how it goes. Please feel free to leave a comment with your review, questions, and pictures of the dish.

XOXO, Paige.