These caramelized vegetables are savory and sweet, and rich enough to make a hearty meal. I served them over steaming brown rice which was a great compliment, though quinoa or millet would do nicely as well. You could change of the selection of vegetables with any that would caramelize well. Additional options include green bell pepper, carrots, and butternut squash.
Cook brown rice while you chop and cook the vegetables.
In a large skillet heat olive oil over medium heat; add in the sliced onion and cook for about 5 minutes, until onion is soft.
Add in the garlic, thyme, salt and pepper and stir well. Reduce heat to low.
Stir in the brown sugar and vinegar and simmer, stirring until the sugar is dissolved, about 3 minutes.
Add in the stock, red bell pepper, and zucchini and cook, stirring occasionally, for about 10 minutes until zucchini has let out its water and the vegetables begin to caramelize.
Add in the mushrooms and cook until they begin to caramelize, about another 5 minutes.
Serve caramelized vegetables over hot brown rice in bowls and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2148g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 66 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 5697.7mg||196 %|
|Potassium 763mg||20 %|
|Total Carbohydrate 187.1g||55 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 181.7g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 816
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