RCI-VG.004.1324.001
Spring Vegetable Medley
Spring Vegetable Medley from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- x 1-oz pkg. dried shiitake mushrooms1 unit
- 2 cups
- 1 ½ tsp
- garlic3 clovesminced
- ½ cup
- baby carrots1 cupquartered lengthwise
- x 6-oz pkg. sliced cremini mushrooms1 unit
- fresh asparagus12 oztrimmed and cut into 2-inch pieces
- x 10-oz pkg. precooked1 unitshelled edamame
- tbs. onion soup mix1 unit
- ½ cup
- tbs. chopped fresh marjoram2 unit
- 1 ½ tsp
- 2 ½ tbsp
- 1 tsp
Method
1
Preheat your oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper. Trim the woody ends from the asparagus, peel the baby carrots, and trim the scallions.
5 minutes
2
Blanch the baby carrots in boiling water for 3 minutes to partially cook them, then drain and pat dry with a paper towel.
5 minutes
3
In a small bowl, whisk together the olive oil, Dijon mustard, Bragg Liquid Aminos, minced garlic, and fresh thyme until well combined into a marinade.
3 minutes
4
Toss the blanched baby carrots, asparagus, and scallions in the marinade, ensuring all vegetables are evenly coated.
3 minutes
5
Spread the coated vegetables in a single layer on the prepared baking sheet, making sure they are not overlapping. Roast in the preheated oven for 15 minutes.
15 minutes
6
Remove the baking sheet from the oven and transfer the vegetables to a preheated grill or grill pan over medium-high heat. Grill for 4 to 5 minutes, turning occasionally, until char marks appear and vegetables are tender.
5 minutes
7
Remove the vegetables from the grill and arrange them on a serving platter. Drizzle any remaining marinade over the top and garnish with additional fresh thyme if desired.
2 minutes