Vegetables in Balsamic Cream with Goat Cheese
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Serves: 8 sides (3/4 cup)
 
Ingredients
  • 3 Tbsp olive oil
  • 2 bell pepper, cut into slices
  • 1 onion, halved and sliced into ½ to ¾ inch pieces
  • 2 small zucchini, cut into 3 inch "sticks" (about ⅓ inch wide)
  • 2 small yellow squash, cut into 3 inch "sticks" (about ⅓ inch wide)
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ cup balsamic vinegar
  • ¼ cup heavy cream
  • 3 oz goat cheese, crumbled
  • ¼ cup pumpkin seeds
Instructions
  1. Heat olive oil in a large skillet over medium heat. Once hot, add the bell pepper and cook 2-3 minutes, stir occasionally. Add onion and cook an additional 2-3 minutes, stir occasionally. Add zucchini and squash, stir and sprinkle with salt and pepper. Cook veggies 8-12 minutes or until cooked to desired doneness.
  2. Meanwhile, heat the vinegar in a small sauce pan over medium-low heat; whisking often to avoid burning. Allow vinegar to reduce to about ¼ cup, or about 15 minutes. Whisk in the heavy cream and cook an additional 1-2 minutes.
  3. Pour the vinegar mixture over the vegetables in the skillet and cook an additional 1-2 minutes. Transfer vegetables to a serving dish and sprinkle with goat cheese and sunflower seeds; serve hot.
Nutrition Information
Serving size: ⅛th recipe (about ¾ cup) Calories: 163 Fat: 12.1 Carbohydrates: 8.9 Sugar: 2.9 Sodium: 204 Fiber: 2.4 Protein: 4.8 Cholesterol: 16
Recipe by Prevention RD at https://preventionrd.com/2015/04/vegetables-in-balsamic-cream-with-goat-cheese-weekly-menu/